Decades ago, one of my go-to, fit-for-company dinners was baked chicken breasts stuffed with grated zucchini and carrot stuffing. An entrée and side dish in one, and a bit of a show piece, too.
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.
Sangria is one of those nearly infinitely variable drinks. Mix and match wines, fruit, and the amount of sweetness to your liking.
I was walking down the grocery aisle and a bag of rigatoni caught my eye. What if this weren’t a giant-sized American main dish, but rather a more elegant first course?
A handwritten note from my grandmother on an early 1960’s newspaper recipe, “Danish” Cucumber Salad said, “Good!” So it must be. And so it is. Now, it’s even better.
Big bold flavors, and super-fast. Isn’t that want you want sometimes? Thick sliced, roasted tomatoes with a dollop of pesto and melted cheese.
When a friend (or farmers’ market) gives you freshly picked fava beans, smile, say thank you, and get shelling!
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.
Greg Nelson Cooks 