Pesto isn’t just made from basil — today’s version uses lemon juice and peels.
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.
Coleslaw: Since it goes with so many things, you might as well make it a good one!
Beat the heat with a drink that’s as cool as a cucumber! This summer 2024…
Zabaione (AKA zabaglione, or sabayon) is a dairy-free, light custard made with three simple ingredients
Tomato Confit is the epitome of simple, savory deliciousness.
“It’s just like that, but different!”
The sweet breakfast or brunch Dutch Baby pancake has a cousin with a savory side.
Tip: Make large batches of mirepoix or soffritto and freeze them in muffin tins.
Five reasons to love poached chicken breasts: Useful, Versatile, Easy, Consistent, Healthy.
In a twist on art imitating life, these cookies appear just slightly larger than a real hazelnut in its shell.
Greg Nelson Cooks 