Soufflé-like in its lightness and texture, but not soufflé-ish at all in its technique or shelf life, this Savory Baked Ricotta is a show-stopper for brunch, lunch or dinner.
For my sister’s husband, it’s French Onion Soup. For my partner, Tom, it’s my Moroccan Chicken Tajine. Do you have a loved one that requests their favorite dish over and over? Or, for a very special occasion?
I’m travelling through Italy this week collecting inspiration for new tastes, techniques, and tips to share on Greg Nelson Cooks.
“I’m not cheap, I’m clever.” This might be a big, “Duh!” for those of you…
Need a no-fuss fast appetizer – and one that pulls triple duty as a dip, sandwich spread and pasta sauce? Look no further than your pantry.
“Make sure you get the handwritten ones – they’re the best,” said my Uncle while I was looking through the hundreds of recipes my Grandmother created and saved over decades. Her recipe for Cardamom Glazed Carrots caught my eye for a couple of reasons.
These slightly sweet, slightly tart pickled red onions can be eaten right out of the jar. Or, in a hundred other ways.