Synergy Pasta. A simple meal I often make where the whole is greater than the sum of its parts.
Love is in the air, spring is around the corner, and today I’m getting married. But before I head off, let me share my favorite meringue cookies with you. Rose scented.
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.
Without a drop of irony, I seek out museum cafes when I travel. They are predictably good and often have menus that match the exhibits. But sometimes all you need is a cup of hot chocolate and a baked good.
It’s winter in the northern hemisphere and you want tomato sauce. What to do?
Sometimes your body sends you a message. It tells you when you need to eat cleanly. After the holidays, my body not only told me, but yelled at me. Winter Root and Squash Soup to the rescue!
Pasta in a dessert tart? Yes, of course. What is pasta after all? Just wheat. I’ve turned this one inside out, and so can you.
Whether we are conscious of it or not, food is often a conduit of cultural heritage. Let’s start with a cookie…
Brunch, lunch or party finger food, puff pastry is your friend. Its rich, “1000” leaves of butter laminated dough make anything you encase within it shine. Like mushrooms in a béchamel sauce for example.
Greg Nelson Cooks 