Risotto is one of those dishes that seems intimidating to make and maybe even confusing to eat. Is it an entrée? Is it a side dish? I mean, it’s rice… So why do you only order it at restaurants?
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.
They look so normal, but pickled cherry, grape, or pear tomatoes are like little surprise flavor explosions in your mouth.
Three ingredients. Simple prep. Complete transformation in the oven in 30 minutes. This is the app you need for your next party.
You know summer is here when tomatoes taste like tomatoes. And what better way to showcase them than in a savory tomato tart?
Since apricots are nearing the end of their season, let’s celebrate them and all of their tangy-sweet goodness!
“Knee high by the Fourth of July” was a saying inspired by the musical “Oklahoma” to indicate if a corn crop would be bountiful.
Zucchini boats (stuffed zucchini) is summer’s answer to flexibility.
What makes a salad perfect for a picnic? It must be delicious, simple, portable, keep well without refrigeration, and may be made ahead. Pack a blanket; you’re all set!
I love meals with history and Peposo di Manzo (Beef stewed in red wine with black peppercorns) goes back more than half a millennium — and it is the definition of comfort food.
If you want a lush, moist, fragrant, real carrot cake (not a mamby pamby “spice cake” with no discernible flavor or carrots), this will be your new gold standard.
Greg Nelson Cooks 