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…).
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.
Nothing screams spring like asparagus and eggs. Asparagus is the early riser and eggs are the perennial symbol of new life and beginnings.
The French? The Polish? Your Jewish grandmother? Who can claim the stuffed cabbage roll as their own? Trick question! All of the above and more (or make it your own).
Please help me celebrate the one-year anniversary of my Greg Nelson Cooks blog! It’s been a delicious year full of lessons learned on writing, photographing, and most importantly, cooking.
Reorganizing my busting-to-the-seams freezer revealed one thing. I’ve been squirreling away nuts like it’s the doomsday vault.
My Polish half is calling me. It seems I cannot go very long without pickling something. Today: Mushrooms!
“Daddy needs a cocktail!” By the time the weekend rolls around, Cosmopolitan, anyone?
You could just eat a pear. Or, you could have an elegant, exotically spiced prosecco poached pear. The choice is obvious.
Synergy Pasta. A simple meal I often make where the whole is greater than the sum of its parts.
Greg Nelson Cooks 