Author: Greg Henry

Chilled Sungold Tomato Soup

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It’s hot in Los Angeles. It’s not supposed to be hot here. It’s supposed to be 76 and sunny. But, more and more it seems, it gets hot in LA. When that happens a cold soup – full of ripe, summery flavor – is a refreshing relief. Sweet like summer and a little bit spicy,…

Back to the Kitchen: Tamarind Roast Pork

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Sometimes you come across an ingredient that inspires you to get into the kitchen and make something delicious. A new (to you) ingredient means that the end result may be unlike anything you ever cooked before. For me, that’s the kind of motivation I need lately and it comes in the form of tamarind paste.…

Pošip, Oysters & the Pelješac Peninsula

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P.O.P. Pošip, Oysters & Pelješac. Pop go the tastebuds! I probably would have fallen in love with Pošip (pronounced POH-ship) whether I first encountered it at a dinner party in Los Angeles or in one of the wine tasting rooms we visited on Croatia’s Pelješac Peninsula. It’s a remarkably sippable wine, thirst-quenching, citrusy, and fragrant.…

Croatia All Aboard: Gulet Maske

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Live from the Gulet Maske: I’ve been in Croatia now for several days. Most of them spent in the Medieval city of Dubrovnik. It’s a magical place and has been for centuries. I suppose that’s how it found itself with a starring role in Game of Thrones. I’ve been to Dubrovnik before. In fact, I…

Croatian Food and Wine Guide

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Does a Croatian Food and Wine Guide seem a bit of a random subject for this blog? Well, maybe it’s not so random. I’ll give you one guess why. Yep. I’m going to Croatia. I’ve been there before (in 2006) and I promised myself that I’d definitely, positively, absolutely go back. But you know how…

Sweet Potato Grits: Breaking all the Rules

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Do you have a strong opinion about grits? I mean aside from the very obvious fact that you can never have too much cheese in your grits. But what about other stuff? What else can you add to grits. How about sweet potato grits? Is that breaking any of your rules? And there are rules.…

Swordfish Pasta

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Swordfish Pasta with Shishito Peppers and Fresh Corn. The shishito and corn give this pasta a global flair but as any Italian will tell you, the combination of pasta and swordfish marks this dish with Sicilian roots. Pasta is still one of my “go-to” meals. With a little practice you can make the sauce in the…

An Apricot Tart – You’re Welcome

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When you read this recipe you’ll see that this isn’t a tart in any traditional sense of the word. Still, I think you’ll want to thank me for it anyway. You can go ahead and thank me now or you can wait until you’ve tried it for yourself. However, one look at this Apricot Tart…

Marinated Eggplant (Really)

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Fried eggplant. Baked eggplant. Marinated eggplant. Baba ganoush. Parmigiano. Moussaka. Ratatouille. I’ve always loved eggplant. I’ve also always considered eggplant a pain in the patootie. Who needs thin slices of salted eggplant lined up on paper towels across every flat surface in the kitchen? You see I’ve always read that eggplant MUST be salted before…

Juicy Stuffed Tomatoes in the Roman Style

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Summer starts on June 21st! But before I start jumping through the sprinkler I’ve decided to line-up a few go-to recipes. Simple dishes that can stand alone or sit nicely beside something from the grill. I’m looking for food I can make a day ahead in the cool of the evening and turn to again…