Category: Food

Turmeric and Cauliflower: A Soup Made for the Season

October 11, 2019 / By Greg Henry

Just like that and I’ve turned the seasonal page. It’s Chilled Dragon’s Tongue Beans followed by Celery and Jicama Salad one week. Then, with barely a look backward, I’ve got a cool–season soup featuring Turmeric and Cauliflower. Not that it’s exactly cool in Los Angeles. But it’s not really hot either. In fact, it’s perfect.…

Celery Leaf Pesto: Time Well Spent

October 4, 2019 / By Greg Henry

I made Celery Leaf Pesto because I spend a lot of time at home these days. My duties as a caregiver for my MIL mean I often have hours on my hands where I have nothing much to do. However, I need to be able to drop whatever I’m doing at a moment’s notice. So…

Dragon’s Tongue Beans: Charred and Chilled

September 18, 2019 / By Greg Henry

Isn’t this a pretty bean? It’s a sweet bean too, with a fierce name. Dragon Tongue is a ”Romano” bean, which means its pods are flat rather than round. Though technically it’s still a wax bean (another questionable name) because its pods have a yellow background. This is a summertime recipe. At least in Los…

Pick Your Parking: Pickled Shrimp Toasts

September 7, 2019 / By Greg Henry

I’m going to say “Pickled Shrimp Toasts” out of one side of my mouth and say “Hollywood Bowl” out of the other side. Of course, I’d rather be putting Pickled Shrimp Toasts into both sides of my mouth. But before I do that I think I need to explain why I would attempt such a…

Chilled Sungold Tomato Soup

September 2, 2019 / By Greg Henry

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

August 27, 2019 / By Greg Henry

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

August 15, 2019 / By Greg Henry

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.…

Croatian Food and Wine Guide

July 24, 2019 / By Greg Henry

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

July 17, 2019 / By Greg Henry

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

July 8, 2019 / By Greg Henry

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…
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