Nick loves to cook just as much as I do. We used to have heated discussions over who cooks on special occasions and there would invariably be a lot of “backseat cooking” from the one who loses out. Now we alternate the cooking duties and the other person knows better than to step into the kitchen or offer “constructive” cooking advice.
While I tend to thoroughly research my dishes before I cook and combine the best parts of classic recipes, Nick is more creative and relies more on his instinct than a recipe. Sometimes the dishes don’t pan out (spinach gnocchi with clams, chilli and roasted corn?!), but other times he cooks something truly delicious like this pappardelle dish with beef short ribs braised in red wine and sautéed chanterelle mushrooms.