Food Writer Fridays – Interview with John Griffin from Kitchen Riffs

by Maureen on May 11, 2012

John Griffin from

Have you met John Griffin from Kitchen Riffs?  Chances are that you haven’t but he’s someone you should get to know.  I met him because he left a comment on OrgasmicChef and I repaid the compliment by visiting his blog.  Over the past several months we’ve been exchanging comments on our blogs (as one does) and we’ve gotten to know each other a little better.  I’ve also read every word on his About Me page.

John’s been interested in food since he was 12 years old.  That was the year Julia Child started her first cooking show, The French Chef on WGBH in Boston.  I lived in Maine at the time and John and I must be from the same era because I remember those shows too.  The shows were all live and if she made an oops, she just wiped it up – she showed us how cooking is really done.  Nothing airbrushed, nothing glamorized – just good food from good ingredients.

Braised Belgian Endive from Braised Belgian Endive

John’s mother was a decent cook but it was mostly meat and 3 veg and every family had to watch their pennies back then, especially where food was concerned.  Sort of how it is now.  Most food in the 60s wasn’t shipped across the world and if you lived in a northern state like I did, you lived on canned or frozen vegetables until you could get your garden growing come spring.  John often talks about portion sizes and I can relate to his story that one can of peas would be enough for his family of 6 to share.  We all lived well but we didn’t “supersize” anything way back then and everyone knew that Spam was meant to be eaten.

Kitchen Riffs started in December 2010 and I asked John if writing his blog has changed the way he cooks.  “Because of the blog I’ve definitely cooked some foods that I never cooked before.  A good example is Belgian Endive.  I’ve blogged about it twice this year.”   He’s also added more sweet potatoes to his monthly rotation.  Too many people eat sweet potatoes as a Thanksgiving, Christmas or other holiday tradition but they’re fantastic to eat all year around.

Roast Cauliflower by Roast Cauliflower

John loves to cook and loves to innovate so he rarely cooks the same recipe twice – he can’t help but play with the ingredients or the method.  (sound familiar?) When he’s preparing a recipe that he’s going to add to his blog, he cooks the recipe a couple of times to ensure that he’s got all the measurements right but if it’s a regular family meal for his wife and himself, it’s a pinch of this and a dash of that.  He finds that blogging his recipes allows him to have a written record of really good food that he can get to in an instant.  I have to admit that I’ve gone to the kitchen with the iPad on several occasions and made things from my own blog rather than dig out the recipe.

Sweet Potato Chili with Black Beans by Sweet Potato Chili with Black Beans

When I asked John what advice he’d give to a beginning food blogger he came up with two great pieces of advice.  I’m going to let him tell you in his own words:

Two things. First, I’d suggest they read the series on how to start a food blog, on the Wandering Chopsticks blog. There’s a lot of good, basic information there that will get them up to speed quickly.

Second, I’d suggest they really figure out basic photography. We really do eat with our eyes to some degree, and nicely composed, well-lit photographs that are in focus are much better than those that lack those attributes. There are some really good photographers who write blogs – a few are professional photographers – but you don’t have to do as well as they do. Just learn the basics. One pretty helpful resource is the blog, Learn Food Photography. There are lots of other resources, but this one is free and has pretty good information. Just a little bit of knowledge helps most people’s photography quite a bit.

At holiday times or dinner parties John and his wife share the menu but regular daily cooking is done by him.  His wife loves to bake and she makes killer mashed potatoes.  Maybe she’ll do a guest post on John’s blog telling us how she makes them.  When both are too tired to cook, they buy locally made pasta and sauces made by local restaurants.  Classy fast food.   In that family, whoever has done the cooking does the cleanup and no, he doesn’t ever wear an apron.

The reason he learned to cook is because he loves to eat – and eat food with tons of flavor.  Nothing bland about this man at all.  While he enjoys the process of cooking, he also looks forward to the photography and writing.  He says that part of the challenge for him is looking at the colors, shape and texture of the ingredients and you’ll see that in all the photos.  This chefs salad is a good illustration of that.

Chef's Salad by

Do you have a favorite cookbook and if so, is it covered in spots and splashes, notes in the margins and always handy for reference?

Julia Child’s Mastering the Art of French Cooking is one of the greatest cookbooks every written. Every recipe works and tastes good. And most are pretty straightforward to make. And my copy is in tatters! I don’t often write notes in my cookbooks – I should. Again, that’s partially why I write the blog, to create notes for myself and to be able to share recipes when people ask how I made something.

James Beard’s Theory and Practice of Good Cooking taught me how to think about what makes a recipe work. He organized his book by cooking method – boiling, roasting, braising, etc. – rather than by type of recipe (soups, salads, fish, etc.). His cookbook got me thinking about recipes in a different way – how the technique makes the dish more so than the actual recipe. I have loads of other cookbooks that I’ll read and reread.

For the last couple of years I’ve been smitten by Fuschia Dunlop’s Land of Plenty and Revolutionary Chinese Cookbook. These cookbooks cover Sichuan and Hunan cooking, and it’s through reading Dunlop that I’ve really begun to understand Chinese cooking. The flavorings and techniques aren’t yet intuitive to me, and I doubt if they ever will be. But I can now go into the kitchen and whip up a pretty decent Chinese-style meal, using whatever I have on hand, without relying on recipes. But all of Julia Child’s cookbooks and Beard’s Theory and Practice are probably my most-read cookbooks.

Red-Braised Beans and Sweet Potatoes by Red-Braised Beans and Sweet Potatoes

One of the best dishes that John says he’s ever created is his Red-Braised Beans and Sweet Potatoes.  Red-braising is a type of Chinese cooking where you cook your ingredients, usually meat, for a long time until they are tender and succulent and absorb the flavor of the braising liquid

What’s the best way to keep conversation going on your blog?

Really great question! Of course you have to get people to read your blog in the first place, and as someone with a relatively young blog, that’s where I’ve been putting a lot of attention. When I started blogging I didn’t even know the Foodie Photo Sites like Foodgawker or Tastespotting existed. Once I discovered them, it became my goal to get photos accepted by them on a regular basis – getting a photo on their sites always results in a nice little pop in readership. It’s ironic that I started doing this, because when I started the blog I assumed I’d have photos – every food blog has photos, right? – but that the recipes and the writing would be the focus. Well those are still what I’m personally most interested in, but I put a lot of effort into making my photos much better, and I’ve enjoyed becoming a better photographer.

Food photography is hard! You’d think it’s easy, because the subject is tasty and often colorful – except when you’re doing something brown or tan, like noodles. How do you make a noodle look good? You can, but you need to think about it – just plating it and taking pictures willy-nilly probably isn’t going to work.

Pimm's Cup by Pimm’s Cup

Anything new coming up?

Starting next week I’ll begin a 4-part series of posts about summer cookout fare – Memorial Day in the US is coming up, and traditionally that’s the start of summer cookout season here. And this summer I’m going to be doing something completely new (for me), and do a weekly cocktail posts I’m going to call my Summer Sippin’ Series. I have been publishing cocktail posts, but usually only once a month. They’re actually some of my most popular posts. For example, my Pimm’s Cup post is my all-time most popular post and continues to draw a lot of traffic, mainly from Google searches.

When I asked John if he had any food heroes I nearly fell over when he said Stephane Lemagnen from  I’ve been a Zen drooler for years, from way back when his website was pretty crap looking but the food was devine.  You’ll find his maple bourbon ice cream on my cooking bucket list.  John and I both love how Stephane handles flavors and combines ingredients plus he’s French, he’s wacky and he’s fun.

When asked if there was a food magazine that he couldn’t wait to read the minute it arrived, John said that he believes there’s much more energy and enthusiasm for food on the web, especially food blogs.  The only downside is having to stroll through so many blogs to find the nuggets of gold where you can learn new methods, combinations and dishes.  He does miss Gourmet magazine.

Rich and Easy Bread Pudding by Rich and Easy Bread Pudding

Any plans for changes to your website? Will your wife add some baking “guest posts” this year in the way that RufusGuide works with Greg and Katherine?

 There are a couple of changes coming, mainly minor. I need to add some static content, primarily a recipe page so people can find things easier. And I’ll be adding an “about” page – although I have a profile page, it’s long on food memories, but short on details – like my name! When I started writing Kitchen Riffs, I didn’t think anyone would really care about who was doing the writing, just the content – but people want to know. And I plan to do a very slight page redesign. The question about my wife is a good one. She actually contributes to every post now! I’m a good writer, but she’s better; plus she’s a professional editor. And the kind of editing she does isn’t copy-editing – she’ll take authors’ manuscripts and do complete rewrites when necessary. So I always run every post past her – with that kind of resource in the house, I’d be crazy not to use her! Fortunately my posts don’t need much work (usually!), but anyone’s writing can stand to have someone help clarify and reorganize it when necessary. And she has contributed a post before, on Bread Pudding. But we’ve found it’s probably easier for her to make some of her specialties – she bakes all of the cookies on the blog, for example. Then I’ll write up the recipe in the post using her input, and as she edits she’ll add details and so forth if necessary. But having us both contribute posts is something I haven’t ruled out for the future.

Do you plan your posts ahead or cook something and then think it will be great for the blog?

 All of my posts are planned ahead – although sometimes only by a few days! Part of the reason is I’ve come to learn that my photographs are better if I’ve thought them through ahead of time – before I make whatever it is that I’m going to write about. And I’d like to do more short series of posts – several over a 2 week period, like the Cinco de Mayo series – and that requires some planning. Sometimes I do cook something and think it’ll be great on the blog – after the fact! And with no opportunity to take pictures. So I’ll make it again, which I’d usually have to do anyway so I could figure out what the ingredient amounts need to be.

Finally can you share a recipe on your blog (or written out) that brings back great memories?

A nice example is the recipe for the Best Chocolate Drop Cookies Ever. These come from my great-grandmother, although Mrs K R added some improvements to the recipe. My mother used to bake this cookie every year at Christmas, and it’s always been one of my favorites. As a child I loved Christmas, partially for the usual reasons – all that loot! – but also because it was one of the few times of the year when we had some really great food, and lots of it. No Spam! Canned peas took a holiday! Cookies as far as the eye could see!

Best Chocolate Drop Cookie Ever by

5.0 from 5 reviews
Best Chocolate Drop Cookies Ever!
Prep time
Cook time
Total time
These are from John's grandmother with a bit of tinkering by his mother and his wife.
Recipe type: dessert
Cuisine: American
Serves: 60
  • 3½ squares (ounces) unsweetened melted chocolate (melt in microwave; see step 2 in Procedure)
  • 1 cup raisins
  • 1 cup chopped nuts (walnuts are particularly nice in this recipe)
  • ½ cup butter
  • 1 cup brown sugar (light brown is what we use)
  • 1 egg
  • ½ cup milk
  • 1 teaspoon vanilla
  • 1½ cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Chop chocolate into bits, place in microwave-safe bowl. Heat on medium for 30 seconds; check to see if melted. If not, heat another 15 to 30 seconds, and check again. Continue until melted. Do not overheat! Let cool somewhat before you use it in step 7.
  3. Place raisins in saucepan and add just enough water to cover; place over medium heat; once water comes to a light boil, turn down heat and let raisins simmer while you mix other ingredients.
  4. Chop nuts.
  5. Cream butter using an electric mixer (a stand mixer is easier to use, but a portable mixer works too). When the butter is soft, mix in the following ingredients one at a time, mixing after each addition: brown sugar, egg, milk, and vanilla. Mix until well combined.
  6. Add chopped nuts and drained raisins. Mix.
  7. Add cooled chocolate, and mix again.
  8. In a separate bowl, measure flour, baking soda, and salt, and mix to incorporate. Then add to bowl containing chocolate mixture, and mix until well combined.
  9. Prepare baking sheet(s) by covering the baking surface with silicone mat(s) or parchment paper. Spoon dollops of cookie batter onto the sheet(s), making sure to leave enough space between dollops so the cookies can spread when baking.
  10. Bake for about 11 minutes or until done. What is done? When it’s baked through, but not dry. (If you’re not sure, lightly press the top of a cookie. If it’s done, the top should spring back.)
  11. Cool, then gobble them up.



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{ 38 comments… read them below or add one }

Hotly Spiced May 11, 2012 at 11:55 pm

No, I don’t know John. But you have done such a great write-up I would love to visit his blog. I’ll do that this weekend. xx


kitchenriffs May 11, 2012 at 11:58 pm

Hi Maureen, thanks for making me the subject of your interview this week! You did a wonderful job. I loved all the questions you asked – it was a lot of fun answering them. Thanks so much for the terrific write up.


Georgia @ The Comfort of Cooking May 12, 2012 at 1:11 am

What a fun and interesting interview and a lovely recipe from John! Thanks for sharing. Going to check out his blog now!


Gina May 12, 2012 at 3:58 am

Have to go say hi to John, what amazing photos.


Marina@Picnic at Marina May 12, 2012 at 4:08 am

Dear Maureen and John, thank you for a brilliant post. I enjoy reading it, and I found many useful links to go to learn about blogging, photography, and just in general enjoy the food. Have a great weekend!


Choc Chip Uru May 12, 2012 at 4:37 am

Kitchen Riffs is a fabulous blog – it was so nice to learn more about you John :)
Thanks Maureen for featuring such a talented blogger :D

Choc Chip Uru
Choc Chip Uru recently posted..The Revenge Of The… Chocolate


Vicki Bensinger May 12, 2012 at 7:38 am

What a great interview. John lives in the same city as I do and we’ve talked about meeting up for lunch with some other bloggers in our area but haven’t had time due to commitments. It’s nice that I can finally put a face to the name and also know a bit more about him prior to meeting up.

I think his photography should be put in museums it’s so incredible not to mention his recipes and instructions are detailed like nothing I’ve ever read before.

For those that haven’t stopped by his blog before you’re in for a real treat. Thanks for asking these great questions. Now I have to spend time and visit your blog.
Vicki Bensinger recently posted..BMT Tower Salad


Roxana GreenGirl { A little bit of everything} May 13, 2012 at 1:49 am

I’m glad you featured John as this week guest! It’s always nice to meet new bloggers! And I’m so happy he brought us cookies. Chocolate, mmm


Malou | Skip to Malou May 13, 2012 at 5:17 am

It’s great to put a face on John and Kitchen Riffs. We have a few exchanges and I think we’re in the process of knowing each other through our posts and exchanges. But this post gives us the readers interesting details about John. Thank you for the feature.

Malou | Skip to Malou recently posted..The grass is always greener…


mjskit May 13, 2012 at 12:44 pm

Great interview with John! First of all, it wonderful to finally see the name and the face behind the words and the gorgeous photography! It’s always interesting to read others’ reasons for food blogging and how it has evolved. I had to laugh when you said “food photography is hard”! YOU make it look so easy and so natural. It love your photos, your blog and your recipes! Great post!
mjskit recently posted..Salted Pecan Bark


Jenny @ Ichigo Shortcake May 13, 2012 at 2:25 pm

Love his photos and his blog! Well done on another great post :)


Hester @ Alchemy in the Kitchen May 14, 2012 at 2:05 am

Hi Maureen, thanks for the introduction to John and what a great and thoughtful interview – both in terms of the questions you put and John’s responses. His photos are beautiful and I am printing the recipe for his chocolate drop cookies right way!


Lorraine @ Not Quite Nigella May 14, 2012 at 7:47 am

I hadn’t heard of John but his site sounds great! Will check it out, thanks Maureen! :D


Catherine May 14, 2012 at 8:59 am

Dear Maureen, These cookies look delicious. I love old recipes. They are the best.
I wish you a Happy Mother’s Day!! Blessings dear. Catherine xoxo


Kim Bee May 14, 2012 at 4:00 pm

Maureen I just went over there and was stunned by the gorgeous photos and carefully thought out recipes. So glad to meet John and learn more about him. What an outstanding blog.

Sending you an extra big hug today. xx


Sammie May 14, 2012 at 6:41 pm

Great write-up Maureen! I 100% agree that we eat with our eyes. Food photography is vital for food blogging! And yeah, it really isn’t easy either! I still spend too much time on it and can’t get the best results. Another point I could relate to was that we love to refer to our own blog to remake a recipe we’ve done before. It’s great to see the little changes we’ve made and our side notes. :)


Roberta May 14, 2012 at 9:43 pm

Very nice profile. Especially like the food photography article with the pictures. Pictures truly are worth more than all the words in the world. I learned a lot.


kitchenriffs May 14, 2012 at 11:56 pm

Thanks so much to everyone who commented on the interview! I really appreciate all the nice things you said about the blog (and the photos!). Thanks again to Maureen for doing this — her interviewing & writing skills are amazing.


Asmita May 15, 2012 at 2:47 am

Hi Maureen,
This is such an interesting and lovely interview. Kitchenriffs is one of my favorite blogs and it was great to read about John.


Jenn and Seth (@HomeSkilletCook) May 15, 2012 at 4:44 am

great write-up! i definitely need to visit Kitchenriffs now! those cookies sound absolutely fantastic!


Laura @ Family Spice May 15, 2012 at 9:36 am

I’ve only recently come across John’s blog, but I love his style with his writing and photography. Now I know a little bit more about the man behind the blog!
Laura @ Family Spice recently posted..Tips for Dad about Mother’s Day


Norma Chang May 15, 2012 at 10:14 am

Thanks for introducing John, Maureen, hopping over to check out his blog and photos.


Reem | Simply Reem May 15, 2012 at 2:43 pm

What a great interview once again!!!
You know Maureen I love this series of your…LOVE…
Thanks for introducing us to so many talented bloggers, isn’t it lovely to know more about the talent behind all the creativity and passion….


Nami | Just One Cookbook May 15, 2012 at 2:55 pm

I’ve met John recently too! He takes really cool pictures and I’ve been enjoying his blog. Great interview Maureen! I love getting to know more about food bloggers especially when they talk about not only food/recipe! :-)


Baker Street May 15, 2012 at 4:14 pm

Great to meet John! Another great feature Maureen.


SarahKate (Mi Casa-Su Casa) May 15, 2012 at 5:45 pm

I love your interviews with other bloggers. You always write them up in a way that makes it seem like you’re writing about a friend. And anyone who loves Julia Child is a friend of mine!


Katherine Martinelli May 15, 2012 at 5:58 pm

Kitchen Riffs is one of my favorite blogs and it was so nice to read more about John – I didn’t even know his name!


SallyBR May 15, 2012 at 10:06 pm

Great interview, loved everything about it, and the photos are absolutely gorgeous!

He seems like a wonderful guy!


Lisa May 16, 2012 at 4:18 pm

I’m so glad to be introduced to Kitchen Riffs via FWF, Maureen. The writing is great and the photos are exquisite. Kudos to a great interview!
Lisa recently posted..Amazing One Pot Tabbouleh Bread and Part 11


Jessica @ Cajunlicious May 17, 2012 at 2:48 am

Everything looks fantastic! Maureen, the writing is great as always!
Jessica @ Cajunlicious recently posted..{Guest Post} What to drink with Cajun food


LinsFood May 17, 2012 at 6:55 am

OK, since I thought I made the best chocolate chip drop cookies, I am so going to have to make these – in pursuit of excellence! Wonderful post!
LinsFood recently posted..End of season blues…with Smoky Masala Linguine


the wicked noodle May 17, 2012 at 11:07 am

I’ve never been to Kitchen Riffs but I’m going to head there now! GREAT interview!!


Chopinand @ ChopinandMysaucepan May 17, 2012 at 12:24 pm

Dear Maureen,

I love the photo of the cauliflower. For anyone who doesn’t like cauliflower, I think roasted or deep-fried (Lebanese style) would most probably change their minds, not to mention roasted cauliflower soup.


Alessandra May 17, 2012 at 12:56 pm

Very interesting comment about photos.



Alicia@ eco friendly homemaking May 17, 2012 at 2:00 pm

Oh I agree what a great interview!


Terra May 19, 2012 at 1:36 pm

I recently started following KitchenRiffs, and I am a huge fan!!! I am so happy to get to know him more, thank you Maureen for sharing:-) Hugs, Terra


Lana May 27, 2012 at 4:24 pm

Thank you for introducing me to John’s blog! I am so enjoying your Friday write-ups! Keep them coming – I love finding new great blogs and revisiting the ones I already like:)


Jamie May 29, 2012 at 11:15 pm

He actually sounds a lot like my husband! Now I have to start looking through his blog. He sounds passionate and fascinating and so glad you interviewed him!


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