With only a handful of very basic ingredients, you can make this luxurious Polish-style creamed cauliflower soup
As we await a vaccine to turn our lives back to normal, there are things we can do now to change how we feel. Cooking forces you to “be in the moment” and shut everything else out.
One of my favorite take-away lunch spots when I worked in downtown San Francisco offered a shaved fennel, apple and smoked whitefish salad. The salad works equally well with chicken or duck.
If there were ever a year to try something new for Thanksgiving (or any holiday meal), it’s 2020! I mean, what could go wrong?!
It doesn’t get more Tuscan than Ribollita, a soup found on menus and in Italian kitchens everywhere in the fall and winter.
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!
Pumpkin-spiced this, that, and everything in between might be all the rage, but my family has been making this pumpkin loaf for over 30 years.
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!
Pastry cream is one of my favorite foods. If it’s part of a dessert menu, you can bet I’ll choose it!
Panzanella is an Italian summer salad made of stale bread (the “pane” part of Panzanella), tomatoes and other in-season vegetables.
Greg Nelson Cooks 