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.
Category: Entrées
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!
Risotto is one of those dishes that seems intimidating to make and maybe even confusing to eat. Is it an entrée? Is it a side dish? I mean, it’s rice… So why do you only order it at restaurants?
Zucchini boats (stuffed zucchini) is summer’s answer to flexibility.
I love meals with history and Peposo di Manzo (Beef stewed in red wine with black peppercorns) goes back more than half a millennium — and it is the definition of comfort food.
Macaroni and Cheese as an adult or even elegant dish? If you picture a blue box, probably not. Let’s talk….
I don’t know about you, but sometimes I need to leave my own kitchen and eat out to find new inspiration.
Decades ago, one of my go-to, fit-for-company dinners was baked chicken breasts stuffed with grated zucchini and carrot stuffing. An entrée and side dish in one, and a bit of a show piece, too.
Greg Nelson Cooks 