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Category: Food

• Food

Non-Traditional Farro Risotto

August 11, 2018 / By Greg Henry

I can be a bit of a traditionalist. Take risotto. It’s hard for me to imagine an alternative to the traditional Arborio rice I’ve always used. After all, risotto is one of those nearly perfect dishes that is so much better than its simple ingredient list leads you to believe. Yet, risotto manages to amaze…

• Food

Peach and Camembert Baguette

August 7, 2018 / By Greg Henry

Peach and Camembert Baguette with Basil and Black Pepper. It’s an unusual combination, but, at its heart, it’s not unheard of. If you’ve ever wondered the streets of Paris you know that Camembert or Brie is often smudged between baguette slices to make an easy to carry sandwich-on-the-go. The first time I walked those streets it…

• Food

A Simple (?) Cantaloupe Salad To Cool Down Dinner

July 31, 2018 / By Greg Henry

The madness of summer heat is upon us and I’m craving simplicity. This is the time of year to make like a chef: Embrace the simplicity, and allow the ingredients to speak for themselves. Which isn’t always as easy as it sounds. That’s because simplicity is complicated. Easy may seem like the simplest choice, but…

• Food

Sticky Baked Feta with Figs Wrapped In Radicchio Cups

July 26, 2018 / By Greg Henry

There’s another heat wave in Los Angeles. That makes two so far and we’re not even to our hottest month of the year (that’s September). Which means we’re still eating tapas-style at our house. The last heat wave I featured Greek Gigantes on toast. This time I’ve got Sticky Baked Feta. Sure it’s hot but…

• Food

A Lighter (Simpler) Fresh Tomato Pie

July 22, 2018 / By Greg Henry

In my first book Savory Pies there’s a recipe for Fresh Tomato Pie. It’s a pie I often think about and almost never have the energy to make. You see this pie is best in the summer when tomatoes are at their peak. Exactly the wrong time to make a complicated pie involving a cheesy…

• Food

Gigantes Plaki (Greek-Style Giant Beans)

July 18, 2018 / By Greg Henry

It’s been hot in Los Angeles, but I’ll never be one of those people who just won’t cook in July and August. I can’t subsist on ice cream and limp lettuce. So when it’s very (very) hot I try to keep a cool head and devise low-effort meals. The trick is to choose make-ahead dishes that…

• Food

Purslane Panzanella Salad (Italian Bread Salad)

July 12, 2018 / By Greg Henry

Most of the year Panzanella isn’t even on my radar. Then, just about this time every summer, I pick up a tomato and with one whiff I find myself thinking about this classic Italian stale bread salad. It’s a salad that somehow seems too simple to be as good as it always is. As with…

• Food

Slow-Roasted Pork Butt Tacos with Carrot-Habanero Salsa

July 7, 2018 / By Greg Henry

I recently came home from the market with a four-pound pork butt. Which is not the same as a swine’s Gluteus Maximus. The butt is actually the shoulder and it’s one of my favorite parts of the pig. I had big plans for this butt and had hoped to present a humble cut of the…

• Food

Reverse Sear Ribeye: Every Single Time

June 29, 2018 / By Greg Henry

Reverse Sear Ribeye. If you’re looking for a steak that’s cooked to medium-rare from edge to edge with a thin well-charred crust, this is the technique to try. I’m using an oven set to 250 degrees F. and a smoking hot charcoal grill, but you can do the searing with a cast-iron skillet on the…

• Food

Cream Cheese Bundt Cake with Dried Peaches

June 17, 2018 / By Greg Henry

If you’ve been hanging around kitchens for any length of time you probably have a particular favorite cheesecake. The jammy Strawberry-Topped Cheesecake is popular, or maybe your favorite cheesecake is simply sliced and served as in this lemony version from Mark Bittman. Cheesecake is a staple and most cooks have a fairly certain point of…