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Category: Food

• Food

Cauliflower with Saffron-Pickled Raisins

April 18, 2019 / By Greg Henry

I’ve pickled plenty of stuff on this blog: mangoes, mustard seeds, even a few little birds. So it easy to see how pickled raisins would be my kind of thing. Sweet. Savory. Unexpected. Which sounds like a metaphor for a happy life. Well, at least to me it does. So when I saw a Chef…

• Food

Recipe Pasta: Chicken Liver Ragu

April 12, 2019 / By Greg Henry

I thought about you guys just now because I’m eating pasta. Do you remember when I used to make default pasta here on Sippity Sup? Well, of course, you don’t – you’re too young. That was eons ago. But I did want you to know I still eat pasta, and the pasta I’m eating is…

• Food

Burnt Basque Cheesecake

March 24, 2019 / By Greg Henry

For me, food and travel are hard to separate. Even when I come across food from someplace I’ve never been. So I was thrilled when I opened the LA Times yesterday and came across a Chef Dave Beran recipe for a “Burnt” Basque Cheesecake. Burnt is in quotations because the char on top is from…

• Food

Vegan Carrot-Ginger Black Sesame Loaf

March 9, 2019 / By Greg Henry

More and more people are flirting with a vegan lifestyle. I’m not one of them, but I’m not not one of them either. I certainly believe, for our own health and that of the planet, we should be eating fewer animal products. Still, I’m a never say never kind of guy and I doubt I’ll…

• Food

Jessica Koslow Sprouts Sprouts Pears Pears Salad

March 3, 2019 / By Greg Henry

Another Shaved Brussels Sprouts Salad. This one from Jessica Koslow (Sqirl, Los Angeles). It features two ingredients (sprouts and pears), each presented two ways. According to Koslow in a quote from her cookbook Everything I Want to Eat, “A lot of chefs use the great trick of highlighting an ingredient by using it in two…

• Food

Tonnato Chip Dip

February 23, 2019 / By Greg Henry

Vitello Tonnato: tuna, capers, anchovies, and mayo whirled in a blender then slathered over thin slices of chilled veal. It’s the ultimate Italian picnic feast – served on a hot day in the cool shade of an olive tree. I love this dish for the mere fact that you can take something as special as…

• Food

Picture-Imperfect Herb Fritters

February 15, 2019 / By Greg Henry

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…

• Food

Pan Seared Salmon with a Simple Ottolenghi Salsa

February 12, 2019 / By Greg Henry

Seared salmon is one of the easiest ways I know to cook fish. I know there are people out there who have a bit of fear when it comes to cooking fish. If that describes you then this is a good technique to master because it is very straightforward and even a bit intuitive if…

• Food

Not So Scary Sprouts with Caramelized Shallot Dressing

January 21, 2019 / By Greg Henry

Roasted with lemon or served as a salad with a caramelized shallot dressing. Cooked or raw I’m a fan of Brussels sprouts. However, in the eyes (and pans) of many of us – Brussels sprouts can be dangerous Brassicas. Well maybe not dangerous, but still something to be avoided. Indeed, the difference between a good…

• Food

Carrot Muhammara Hand Pies

January 14, 2019 / By Greg Henry

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…