Reorganizing my busting-to-the-seams freezer revealed one thing. I’ve been squirreling away nuts like it’s the doomsday vault.
My Polish half is calling me. It seems I cannot go very long without pickling something. Today: Mushrooms!
“Daddy needs a cocktail!” By the time the weekend rolls around, Cosmopolitan, anyone?
You could just eat a pear. Or, you could have an elegant, exotically spiced prosecco poached pear. The choice is obvious.
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?
Greg Nelson Cooks 