I was walking down the grocery aisle and a bag of rigatoni caught my eye. What if this weren’t a giant-sized American main dish, but rather a more elegant first course?
Category: Entrées
When many regions lay claim to a dish, that means a couple of things. First, it’s so good that people want credit. And, secondly, there are bound to be many variations.
Nothing screams spring like asparagus and eggs. Asparagus is the early riser and eggs are the perennial symbol of new life and beginnings.
The French? The Polish? Your Jewish grandmother? Who can claim the stuffed cabbage roll as their own? Trick question! All of the above and more (or make it your own).
Synergy Pasta. A simple meal I often make where the whole is greater than the sum of its parts.
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.
With a name like “drunken spaghetti” there’s a good story here. How could there not be?!
For my sister’s husband, it’s French Onion Soup. For my partner, Tom, it’s my Moroccan Chicken Tajine. Do you have a loved one that requests their favorite dish over and over? Or, for a very special occasion?
Fish baked in parchment paper: Fancy, impressive dinner party, or very quick, easy and customizable weeknight meal? Yes.
What’s in a name? And what’s in the meaning of the name? Think of meatballs. Dense, heavy, satisfying? Maybe. But what if you used a mild whitefish instead? But let’s not call it a “meatball,” ok? Because that just doesn’t sound as light, lemony and tender as they actually are.
Greg Nelson Cooks 