With warmer weather it’s time to get outside. Linzer bars, a shortbread crust with jelly filling, are a simple and portable snack to take on the go. Why I decided to make them now is another story…
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.
Potatoes are like flavor sponges. Being a fairly blank palette, what you put into them makes a big difference.
Do you ever buy cheese and a few days later it’s already moldy? Here are a few high-level tips to save some dough (that you can use to wrap your cheese in and bake! Sorry, that was cheesy. I could go on…).
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).
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.