Nothing screams spring like asparagus and eggs. Asparagus is the early riser and eggs are the perennial symbol of new life and beginnings.
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.
Get the upperhand with a Strata. A gem of a savory, four-food group, all in one dish, perfect for a make-ahead breakfast, brunch, lunch, or dinner.
Challenge accepted! We all have favorite go-to recipes that we stick with because they are either foolproof or we love them. But could any of my grandmother’s three dozen coffee cake recipes unseat my current favorite recipe of several years?
About six years ago, I had olive oil cake at an Italiam trattoria for the first time. It was love at first bite. The concept featuring olive oil in a dessert fascinated me. I’ve honed my own version of a Mediterranean-style olive oil cake with simple ingredients, and simple techniques. Learn how!
Three meals, one dish. You choose. A warm side dish for dinner. A room temperature side dish for a picnic lunch. Or, my favorite, a hot savory breakfast entrée with an added poached, soft boiled or fried egg. Surprisingly light. Not surprisingly delicious!
Because I like sweet and sticky carbs, and so I could get what I wanted, from about the age of 14, I was our family’s weekend breakfast maker. This was mostly pancakes and other sweet stuff like my self-invented “whack and bake” French toast.