When a friend (or farmers’ market) gives you freshly picked fava beans, smile, say thank you, and get shelling!
Author: gregnelsoncooks
Visit weekly for original and adapted recipes as well as cooking tips to make your kitchen life easier — and more delicious! I’ll include simple, straight forward instructions along with recipes that are truly worth your time making. And, recipes that elevate the familiar and introduce you to the new and unexpected.
This post has nothing to do with the nuptials of a soon to be former EU prince this weekend. Rather, Marie Antoinette would be proud.
With warmer weather it’s time to get outside. Linzer bars, a shortbread crust with jelly filling, are a simple and portable snack to take on the go. Why I decided to make them now is another story…
When many regions lay claim to a dish, that means a couple of things. First, it’s so good that people want credit. And, secondly, there are bound to be many variations.
Potatoes are like flavor sponges. Being a fairly blank palette, what you put into them makes a big difference.
Do you ever buy cheese and a few days later it’s already moldy? Here are a few high-level tips to save some dough (that you can use to wrap your cheese in and bake! Sorry, that was cheesy. I could go on…).
Nothing screams spring like asparagus and eggs. Asparagus is the early riser and eggs are the perennial symbol of new life and beginnings.
