2022-08-18 14:00
It’s August and it’s hot in Los Angeles. Is it hot where you are too? Well, when it’s hot outside it’s time to consider a few changes to your culinary habits. I… Read More
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Serious Fun Food
2022-08-11 14:00
I’m finally getting to the Chef Travis Lett Cherry Tomato Confit recipe that caught my eye back in the dark days of our long COVID winter. Tomatoes worthy of this luscious confit reci… Read More
2022-06-14 06:50
Here on Sifnos I like to sit in the square of Apollonia or on the rocks at the end of the port in Kamares and watch the world (and cats) go by. The sights at the square seem to center on all… Read More
2022-05-24 13:20
Sifnos week 6. This is my third post while on Sifnos and I’m still getting to know the island and the Greek people. I had planned to post more and share more than I have so far. There… Read More
2022-05-01 08:27
Sifnos Island. We’ve been here about three weeks. It’s a little before season starts, during what they call the shoulder season. It’s a time when there are fewer crowds, w… Read More
2022-04-15 19:05
I’m here. For the next 83 days I’m on the Greek island of Sifnos. The quality of light is the first thing you notice when stepping onto a Greek island. Proof enough that Lord By… Read More
2022-04-12 11:13
Souvlaki or gyros? All I can say is I won’t make that mistake again. I’m in Athens, Greece and one of the things on my to-do list is to find authentic Athenian street food exper… Read More
2022-04-06 15:29
As I stare through the plate glass window of Bontemps Pâtisserie I can’t help but think about Ted Lasso. Why bring him up here? By here I mean Paris. Shouldn’t I have a mo… Read More
2022-03-24 14:00
There was a time in my life when I didn’t love to cook. Or rather I didn’t yet know that I loved to cook. But I did love to entertain. However, in those days “entertaining… Read More
2022-03-13 20:21
This is a post for my carnivores. True carnivores. The kind that will go that extra mile to attain a cut of meat you won’t see at the grocery store. The kind of carnivores that will d… Read More
2022-03-03 15:00
Are you looking for a flawless dinner party dessert – something that brings wide eyes and open mouths to the faces of your friends and family? Then look no further than Ottolenghi&rsq&helli…Read More
2022-02-23 20:42
This is the first paragraph of this post. It’s the place I’m going to first use the phrase Hearty Tortellini Soup because Hearty Tortellini Soup is my keyword. Best SEO practice… Read More
2022-02-16 15:00
Here’s a simple Greek Salad for two simple reasons. The first reason is I’m trying to present meals that are more vegetable-centric. What, in our new vernacular, is referred to… Read More
2022-02-01 22:28
I’m away from home for a month and it’s funny how my cooking blog has (temporarily) morphed into more of a stream-of-consciousness journal. That’s partly due to the fact t… Read More
2022-01-19 20:37
I’m still in Santa Barbara where it’s absolutely beautiful. Other than that I’m afraid there isn’t much to list in this report. You’ll notice there continues t… Read More
2022-01-08 00:35
Despite (or maybe rather because of) COVID I’m in Santa Barbara, CA. I’ll be here an entire month. I used to live here in the 1980s and still have friends here so it’s not… Read More
2021-12-28 15:00
The idea of one-pot cooking is irresistible. We’re all drawn to the prospect of a speedy, less-messy meal. I made this sweet potato vegetarian chili because I enjoy cooking in one pot… Read More
2021-12-22 15:00
Some people play fantasy football. I’m not one of them. But I do like the idea of building a perfect “team” using my favorite “players” from across the board… Read More
2021-12-14 15:00
There are those among us who must eat chocolate every day. I’m not talking about food bloggers. I’m talking about regular folks who see food’s main purpose as sustenance… Read More
2021-12-06 15:50
While I’d never say a good word about the pandemic there is a side effect of our global tragedy that I’ve come to notice. During these past two years I haven’t had to worr… Read More
2021-12-01 15:00
As I was rolling out the dough for this holiday-inspired Pear Pie I couldn’t help thinking about my mom. When I was growing up my mom did (almost) all the cooking. My dad made fudge (… Read More
2021-11-23 18:44
Gem Lettuce Salad with Grapes and Blue Cheese
The post Good Green Salad with Grapes and Blue Cheese appeared first on SippitySup Read More
2021-10-27 14:00
After a long hot summer, I’m in the mood for cooling nights and a little comfort food. As I’ve noted before Autumn is my favorite season in Southern California. We’ve got… Read More
2021-10-08 14:00
Oftentimes I’m completely at a loss when it comes to dinner plans. Pre-COVID, it didn’t matter so much. I’d admit defeat and we’d simply walk down to Hollywood Blvd… Read More
2021-09-13 14:00
Some chef somewhere probably said it first: a well chosen condiment (or relish, or salsa, et cetera) can elevate a recipe. If he or she didn’t say it, I bet they thought it. Because i… Read More
2021-09-05 14:00
This is neither a fruit salad nor a vegetable salad. It’s a hybrid. Both fruit and veg. At first read, a Five-Spice, Peach, Raspberry, and Radicchio Salad may seem like… Read More
2021-08-27 21:53
This Catalan Cod Stew sums up everything that is so good about the Mediterranean diet. Mediterranean cooking is best when kept simple: Fresh produce, olive oil, and good vinegar are often a… Read More
2021-08-15 14:00
Every summer about this time I start to feel a little bit of melancholy. It’s probably just the summertime blues. Don’t get me wrong. I love summer, but as I &helli…Read More
2021-08-11 00:37
Hi. It’s GREG. Do you remember me? Yes? No? Maybe? I’ve ignored this blog for a shamefully long period of time. I didn’t mean to. I didn’t want to. I just did. Now w… Read More
2021-06-27 14:00
Green and crunchy, Cactus Paddle Tacos, have the heat of jalapeño mixed with the brightness of citrus and the vegetal crunch of something akin to fresh green beans. Cilantro, cotija… Read More
2021-06-17 14:00
When I make soup, salads, and pastas I often buy a bag, a box, or a bunch of assorted greens to randomly throw in the mix. Kale, chard, spinach, mustard, even dandelion. They’re pract… Read More
2021-06-04 19:13
My mouth is famously deviant. At least in my own mind it is. This admission shouldn’t startle you. There’s no need to suggest a therapist or, worse, call the cops. No, my only a… Read More
2021-05-09 19:19
Tonnato is an elegant Italian aioli made with canned tuna, anchovies, and lemon. It’s typically seen as a condiment for lean meat. The idea of combining meat and tuna sauce might soun… Read More
2021-04-09 14:00
Smoky, spicy, and just fishy enough. When I say Smoked Sprats on Toast with Chile Butter, does your head turn towards the plate, or do I turn your stomach? I know how some people feel about… Read More
2021-03-27 19:09
When is a soup not a soup? When it’s a salad! This is one of those convoluted and practically pointless stories about how Marinated Asparagus ended up with the things you see on this… Read More
2021-02-22 15:05
I’m naming this sophisticated coffee-based, Averna-laced cocktail Torrefazione after a now defunct coffeehouse in Seattle, WA whose aim was to recreate the hustle and bustle of the cl… Read More
2021-02-13 22:00
Would you be offended if I referred to these Petite BBQ Bison Burgers as sliders? I don’t want to antagonize anyone with insensitive language. It’s not my way. I try to be… Read More
2021-02-01 18:51
Soup is practically perfect. It’s a naturally flexible, friendly kind of food. If soup was a movie-star, she would certainly play the hero. This Carrot and Squash Soup with Ginger and… Read More
2021-01-18 15:00
Spicy yet rich. Chewy on the inside. Crisp at the edge. Almost as big as a salad plate. This is the kind of cookie that comes from not just a culinary genius, but a culinary artist with a d… Read More
2021-01-08 23:00
I’ve got Maple Ice Cream in January. And why not? 2021 is proving to be a crazy year… already. So crazy in fact, I think I’ll just talk about the weather. How about that… Read More
2020-12-31 00:40
According to legendary Southern gossip, black-eyed peas are associated with the “mystical and mythical power to bring good luck.” Which is how these good luck beans found their… Read More
2020-12-15 16:46
Is the spirit of the season upon you? I bet it is. From Charlie Dickens to Charlie Brown all of our Christmas tales seem to have one theme: wouldn’t it be great if people would j… Read More
2020-11-25 15:00
My dining room table comfortably seats ten. This Thanksgiving, I’m setting it for two. One at each end. This may sound like a meal shared by strangers, but I assure you it’s not… Read More
2020-11-18 15:00
There’s nary a cocoa bean in sight but my Thanksgiving Brown Butter Pear Tart might remind you of a brownie. If that brownie were studded with pears and spiked with spice that is. Tha… Read More
2020-11-10 15:00
Phew is all I gotta say, as I crunch an Old-Fashioned Oatmeal Cookie, phew. I never thought I’d be wishing for the past. Not that my past is all that tragic. Or sad. Or anything other… Read More
2020-11-06 15:00
Cooking for a blog is not always like cooking in the real world. In the real world, I breeze through kitchen tasks fairly carefree. However, in the blog world, I’m often guilty of try… Read More
2020-10-14 14:00
Crostini con Alici e Burro is all about the quality of the ingredients. Bread, butter, and anchovies – three things that go together perfectly. The combination of salty anchovies… Read More
2020-10-03 19:01
Fresh off my Harissa Shrimp and Beans I’ve got a Cauliflower Galette with Labneh, Pickled Raisins, and Harissa. There’s that word again harissa. It seems I’m a bit like a… Read More
2020-09-21 15:04
I was in the mood for an open-faced sandwich of Shrimp and Grits. Maybe I’d put an egg on it and call it a tartine. Or so I thought. However, I didn’t have grits and I didn&rsqu&helli…Read More
2020-09-14 20:37
Grilled Peaches and Fresh Goat Cheese as a stacked salad is a bit challenging. At least to me, it is. I don’t mean it’s challenging to love. Summer peaches are a marvel. Make gr… Read More
2020-08-25 14:00
My favorite way to eat a fig is straight from the tree while the fruit is still warm from the sun and the neighbors I foraged it from aren’t looking. This isn’t always possible… Read More
2020-08-18 14:00
I seem to have done it again. Rather than cook during the long hot pandemic summer, I’ve been assembling our dinners these days from a few delicious tidbits that cry to be served toge… Read More
2020-08-10 20:19
Tomatoes, figs, and prosciutto jumbled together then drizzled with a sweet hit of honeyed-up vinegar. It makes a lovely sticky, sweet, salty, summer salad. Because I haven’t really be… Read More
2020-07-31 14:00
Favas usually have their big moment this time of year at our local farmer’s markets. Look around and you’ll notice they’re in everybody’s ubiquitous burlap bag. I&nb&helli…Read More
2020-07-24 21:35
I screwed up! I made the keyword for this post “olive streusel”. Olive streusel? What was I thinking? I could have made the SEO-friendly “Heirloom Tomato” the keywor… Read More
2020-07-14 14:00
I don’t know where I got the recipe for the scallion cream sauce I’m featuring today. I’ve been chopping prosciutto into it for pasta sauce or cooking it with jalape&ntild&helli…Read More
2020-06-30 18:19
A bag of plums! A big bag of plums. Just when you think each day is blindly blending into the next with no real milestones a bag of plums arrives at your front gate. An unexpected big bag o… Read More
2020-06-20 14:00
We’re still in quarantine at my house. Until we see California’s numbers go in the right direction we’re staying home. I may be stuck at home but somehow I find myself so… Read More
2020-06-12 22:58
Ken here, reporting on a distant, yet social, experience. I got to put on my wine tasting hat. Greg didn’t have to cook. We supported a local restaurant and a California winery. I soc… Read More
2020-05-31 14:00
I’ve been challenged by a regular ZOOM group I participate in to create a libation for a virtual cocktail party featuring something home-grown. So I went out to the garden and took a… Read More
2020-05-22 18:08
Apricot-Cherry Crumble with Graham Cracker Crust. It’s not quite a pie or even a cobbler. It’s not actually a true crumble either– though I call it exactly that. Beca… Read More
2020-05-17 14:00
I want to talk about leftover herbs. You know, that slimy bundle of green stems that gets gross quicker than you can say zucchini in summertime. What can you (should you) do with that mess?… Read More
2020-05-09 20:38
Restaurants are having a tough time in this age of stay-at-home. So, to help with overhead a lot of restaurants are doubling up on their services by providing not only take-out prepared food… Read More
2020-05-02 14:00
You can thank Martha Stewart for the bright and sparkly Ginger-Kumquat Collins cocktail you see here. Though it’s not her recipe I’m going to give her some backhanded credit anyw… Read More
2020-04-26 14:00
I made Oil-Poached Chickpea Crostini with Grilled Radicchio. It’s got a complicated name I’ll admit, but that’s because I put quite a bit of thought into this appetizer. A… Read More
2020-04-21 14:00
Oregano, cilantro, or parsley. Maybe some chilies maybe not. Sometimes vinegar. Or even citrus. Always garlic. There are many variations of mojo sauce. It probably originated in the Canary… Read More
2020-04-17 02:48
All my life I’ve heard of Turkey Tetrazzini al Forno though I’d never had it before. It certainly has an old-world name so I assumed it had all the charm of an authentic Italian… Read More
2020-04-08 00:55
This Greek Chickpea Stew (Revithia- ρεβύθια) is a long-planned post. Only it’s not coming to you the way I planned. Or when I planned it either… Read More
2020-03-31 14:00
I have to admit the lofty concept behind these Sweet Potato Tacos with Smoked Almond Salsa is not my own – but it is my recipe. Here’s how it came to be. I guess I’m missi… Read More
2020-03-26 18:06
It’s funny, just as my blog gets a long-planned new look the chaos in our world makes me yearn for the comfortable and the familiar. So instead of cooking something new, I’m try… Read More
2020-03-20 19:59
Next? What do you say on a blog in times like these? Should I even say anything? I love my little blog but it can seem so inconsequential when faced with the uncertainty of COVID-19. Still… Read More
2020-03-03 20:17
This Chorizo and Clams post is kind of a cheat. That’s because by the time you’ve read the last word you won’t really have an exact recipe. The kind of recipe you could fo… Read More
2020-02-26 18:28
Pancakes are as old as cooking itself. Every culture makes them and I just bet everyone loves them. That’s partly because there are a million different versions. At my house – f… Read More
2020-02-17 21:45
Kismet is a restaurant at the edge of the Los Feliz neighborhood in Los Angeles. In his LA Times review Jonathan Gold may have called the place “quasi-Middle Eastern”, but its g… Read More
2020-01-25 01:22
As you can imagine this is a hard post to write. That’s because dead folks don’t eat that much, so the pickins are slim. I probably should have done this post on where to hike i… Read More
2020-01-06 17:34
Persimmon Upside-Down Cake. Is that legit? When I was growing up an upside-down cake was made with pineapple from a can – usually with a Day-Glo maraschino cherry adorning the center… Read More
2019-12-27 17:09
Now that we’ve cleared the holiday hurdle it’s time to start thinking about surviving the winter. I live in So Cal where our winters are typically mild. Often wet, but always mi… Read More
2019-12-06 23:34
We’re looking towards another Christmas and, despite myself, I’ve made Chocolate-Ginger Cookies for the holiday cookie season. That same time of year when I tell myself (year-af… Read More
2019-11-27 21:43
Although it’s been 3 weeks since I last posted I want you to know that it’s Thanksgiving and I’m giving thanks for this little blog. It keeps me sane sometimes, even thoug… Read More
2019-11-04 23:21
I ate these Pork and Pineapple Adobo Tacos weeks ago. I was so inspired by Ben Mims’ Los Angeles Times recipe for Adobo Roast Pork Shoulder with Pickled Pineapple Salad that I quite l… Read More
2019-10-29 23:47
The Simply Italian Great Wines Tour, 2019, at the SLS Hotel, West Hollywood, was a rapid carousel of peaches and pears, violets and cherries, honeysuckle and linden blossom. Starting at 10… Read More
2019-10-20 20:34
An invitation to taste through the new line of Tayson Pierce single-vineyard, limited production Napa Valley wines, paired with Wally’s Santa Monica Executive Chef Ryan Kluver’s… Read More
2019-10-11 22:43
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&rsq&helli…Read More
2019-10-04 20:29
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… Read More
2019-09-18 16:57
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 techni… Read More
2019-09-07 14:00
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 Pic… Read More
2019-09-02 20:04
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… Read More
2019-08-27 15:31
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 yo… Read More
2019-08-13 14:00
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 di… Read More
2019-08-06 06:15
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 su… Read More
2019-07-24 14:00
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… Read More
2019-07-17 20:06
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… Read More
2019-07-09 00:19
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 thi… Read More
2019-06-24 20:13
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 an… Read More
2019-06-11 19:02
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 t… Read More
2019-06-01 16:51
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 somet… Read More
2019-05-24 14:00
It’s been a while since I posted here at Sippity Sup, sorry! In the meantime I’ve been on social media, covering events like the 2019 Tre Bicchieri tasting and a recent Loire Va… Read More
2019-05-19 15:50
I’ve been at it again. I made Chorizo and Shrimp Tacos. Why not? Everyone likes tacos, right? But this isn’t a Chorizo and Shrimp Taco post. I just couldn’t bring myself t… Read More
2019-05-05 20:35
As a Californian, few bites of food make me happier than Fish Tacos from Mexico’s Baja. Even when those fish tacos are a Caribbean/Mexican cultural mashup of Coconut Shrimp Tacos insp… Read More
2019-04-18 22:13
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… Read More
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