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.
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.
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.
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.
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.
Greg Nelson Cooks 