What do you do with celery leaves and those spring green innards? Make a fall salad!
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.
Pulled Pork doesn’t have to be barbecue flavored or on a sandwich. It can still be rustic but with a more sophisticated, nuanced flavor.
The autumnal equinox may have already passed, but there is still great summer produce to be had.
I once tasted brown sugar and fennel ice cream in San Francisco, California. It was good — and unique — but I thought the flavors were better suited for a nice, thick-cut pork chop. As it turns out, they are!
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?
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.
