Author: Greg Henry

Picture-Imperfect Herb Fritters

/

Pictures don’t always tell the whole story. I’m pretty thrilled with the Ottolenghi-inspired Herb Fritters you see here. Brown and misshapen, I admit they’re not much to look at. That’s one of the problems facing food bloggers these days. If you want to reach a wide audience your food has to look extra-special scrumptious. Wrapping…

Gliding Across The Sea of Cortez

/

It is a beautiful thing to be in the middle of nowhere on a very small boat with no agenda but joy. We’re in a panga (fishing boat) being chauffered to Isla Coronado off the coast of Loreto, Mexico. Looking through clear water below I see colorful fish dart through fantastic rock formations while the…

Carrot Muhammara Hand Pies

/

Fruit pie. Meat Pie. Veg Pie. I find it easy to love pie and it’s pastry that makes pie so lovable. Sure, pastry is good when pressed neatly into a fluted tart pan. In fact, a tart is the most elegant pie I know. However, pastry is just as delicious when treated casually – draped…

Grilled Persimmon Wrapped In Speck

/

Speck-Wrapped Grilled Persimmon. This is one of those “on the menu” items that made me think “I could do that”. I saw the whole recipe in my head without even having to see the presentation. That’s partly because I’m a big Judy Rodgers fan. Not that I spied this tasty little tidbit at Zuni Cafe.…

Sycamore Kitchen’s Chocolate Chip Rye Flour Cookies

/

This is the second time I’ve used rye flour to make chocolate chip cookies. The first time was because Dori Greenspan’s description of the Mokonuts Cafe and Bakery’s Rye-Cranberry Chocolate-Chunk Cookies was so enticing that I decided to put aside the prejudicial notion that rye was strictly suitable as the chosen sheath for hot pastrami…

Pan-Seared Pork Medallions with Pistachio Mole

/

You probably know this already but the Pistachio Mole Sauce I present today is neither comprised of nor an homage to a rodent. Mole (pronounced moh-LAY) is, however, possibly the most talked-about but least understood of Mexico’s regional dishes. This is because the term mole is more general than most people believe it to be.…