Quiche has an air of elegance to it, doesn’t it? Really, though, with the requisite custard base, it can be a dumping ground for whatever you have in your refrigerator!
Category: Entrées
Spinach and Ricotta Gnudi are like the fillings of cheese ravioli, but they are made like a meatball. Without its pasta “clothing,” it’s nude!
Panzanella is an Italian summer salad made of stale bread (the “pane” part of Panzanella), tomatoes and other in-season vegetables.
Put your pantry and spice rack to work. With barely heating up your kitchen, this vegetarian chickpea dish packs a wallop of flavor in very little time.
“Chicken and waffles.” Ok, they’re good. Fine, whatever. But “chicken and corn kernel pancakes with yogurt sauce,” – fantastic!
Perfect for a brunch, lunch or dinner, and using very few and basic ingredients, this sweet sausage, fennel bulb and potato bake is an all-in-one meal that is deeply satisfying.
Cold weather is the perfect time for stews and soups. Beef with harissa and carrots is unexpected, and a great way to shake up your repertoire.
What is your idea of comfort food? Mine is Thai or Indian coconut curry. It’s creamy, filling, and with a lot of warming spices. It’s like a hug.
Pulled Pork doesn’t have to be barbecue flavored or on a sandwich. It can still be rustic but with a more sophisticated, nuanced flavor.
I once tasted brown sugar and fennel ice cream in San Francisco, California. It was good — and unique — but I thought the flavors were better suited for a nice, thick-cut pork chop. As it turns out, they are!
Greg Nelson Cooks 