Love is in the air, spring is around the corner, and today I’m getting married. But before I head off, let me share my favorite meringue cookies with you. Rose scented.
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.
Polenta often sounds fancy on a restaurant menu. But it originated as a low-cost, filling simple food from Northern Italy. And, it couldn’t be easier to make.
Without a drop of irony, I seek out museum cafes when I travel. They are predictably good and often have menus that match the exhibits. But sometimes all you need is a cup of hot chocolate and a baked good.
It’s winter in the northern hemisphere and you want tomato sauce. What to do?
Sometimes your body sends you a message. It tells you when you need to eat cleanly. After the holidays, my body not only told me, but yelled at me. Winter Root and Squash Soup to the rescue!
Pasta in a dessert tart? Yes, of course. What is pasta after all? Just wheat. I’ve turned this one inside out, and so can you.
Whether we are conscious of it or not, food is often a conduit of cultural heritage. Let’s start with a cookie…
Brunch, lunch or party finger food, puff pastry is your friend. Its rich, “1000” leaves of butter laminated dough make anything you encase within it shine. Like mushrooms in a béchamel sauce for example.
Have a food hangover? If you celebrated the American Thanksgiving this week, you might. Giving you a cooking break, here’s a tip of the week. Save your Parmesan cheese rinds!
It took me awhile to understand and bond with Brussels sprouts. We started off on the wrong foot. It didn’t make a good first impression. It wasn’t until I went on a roasting vegetable binge that I began to appreciate – and now love – Brussels.
Greg Nelson Cooks 