As always, it’s tough to cull the ‘best‘ from so many good posts among my food blogging colleagues. And, as I said at the outset of this series, it’s purely subjective…it’s whatever grabs my eye at any given time. This month I was either indecisive or feeling generous. I narrowed it down to 4 exceptional-looking dishes and then couldn’t move on. So, here are all four for you to enjoy. Continue Reading
Take out your sombreros…shake your maracas…slap your conga…and get into a Latin vibe because A Culinary Tour Around the World is going South of the Border! We’re headed to Mexico, Latin + South America and a few Caribbean Islands. Continue Reading
You know how basil, tomatoes and garlic are like the holy trinity of Italian cooking? Another combo I love is chipolte, lime juice and honey. It is definitely my ‘go to’ dressing when I’m doing something with a Mexican or Southwestern flair. And once I get started with that combo, invariably one of the finishing touches I employ is toasted pumpkin seeds. They just all seem to compliment each other so well.
This dish, like many in the FOODalogue kitchen, began with leftovers! Continue Reading
It’s pumpkin season. Some homes are busy making Jack-o-Lanterns for Halloween, some are cooking up aromatic pumpkin-flavored breads and pastries while others, like mine, who have neither small children at home nor a penchant for baking, turn our thoughts to risotto and pasta. (As if those thoughts were ever far from mind.) Continue Reading
You wouldn’t go out of the house unless you were fully-dressed (would you?). We take pride in ourselves. We bathe, dress and accessorize. Well, food is no different. It looks and tastes much better if you accessorize it with some unexpected finishes that add brightness, crunch or heat. (Or all 3 as in this example.)
One of my first blog posts was called Finishing Touches: Taking it to the Next Level. When you accessorize your food, you take it to the next (taste) level.
A perfect example is this blistered string bean and ground pork dish I made recently.
Continue Reading
Quinoa has been an important food in the South American Andes for 6,000 years. It’s only in the last decade or so that it has penetrated the American consciousness. It’s a grass-like grain grown primarily for its edible seeds. Quinoa is reputed to contain a balanced set of amino acids, making it an unusually complete protein as well as a good source of dietary fiber. It is also gluten free and high in iron, magnesium — and a better nutritional choice than rice or pasta.
It was time to experiment with it in the FOODalogue kitchen…so I made a Quinoa Paella. Continue Reading
This dinner was so good, I’m compelled to break my rhythm of 1-2 posts per week and publish this immediately before I forget what I did. I must tell you from the onset that potatoes have not have been something you’re likely to find in the FOODalogue larder. I like them but somewhere along the line, I heard that they were loaded with sugar and that made them verbotten. I preferred to get my carbs from pasta. I may have been mistaken. There are nutrients and benefits to eating the occasional potato. And, I find it’s easier to control portion size with 1 potato than it is with pasta. The fact is I only ate half of this potato and am looking forward to cooking it up with an egg tomorrow morning. Continue Reading
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