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.
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.
Greg Nelson Cooks 