Cooking with ‘the oldies’, Wisteria Lane*, Veracruz Corn, a celebrity, New York, and FOODalogue…curious?
Gremolata is an Italian condiment traditionally made from minced parsley, lemon zest and garlic. Of course, there are always variations…especially in the FOODalogue kitchen. Continue Reading
It’s been decades since I’ve eaten pasta e fagioli in the classic interpretation, but the thought recently passed through my consciousness…and remained. Perhaps it was all the Italianissmo of being in Staten Island and the The Bronx last week. Continue Reading
We bloggers are a strong lot. We’re constantly educating ourselves. We work hard at understanding computer-speak and implementing new technology as it evolves. We continually work at upgrading our foodstyling and our photography skills. We struggle with every.single.written.word. We expose ourselves in so many ways. And we never give up! Continue Reading
New York, New York…it’s a wonderful town.
The Bronx is up and the Battery is down.
On my most recent trip to NY, I ate in the Bronx and I ate in the Battery. In fact, I ate in 4 of the 5 boroughs comprising New York City. Sorry Queens…I’ll get you next time.
Life is interesting. The buildings that my parents lived in on Cherry Street when they met and married no longer exist. Neither does the building on Oliver Street where I spent the first few years of my life. Like many others, my family moved to Brooklyn, later to Staten Island and, ultimately, to Florida. In those days migration was a pretty well-trodden path…New Yorkers moved to the suburbs, “Brooklyn or the Bronx”, but it was still apartment living. When the time came for a ‘one-family house’, those in the Bronx moved to Long Island; those in Brooklyn moved to Staten Island or New Jersey. It was just that simple. Continue Reading
I started pureeing white beans (and black beans) a while back and have featured them many times on these pages. Often they are the pillow on which a piece of meat or fish rests. In that application, they do double duty…they’re a tasty legume and they’re a silky sauce.
After I did it the first time, I was hooked. Think about it…it’s much more attractive and satisfying than a scoop of beans on your plate. 
Recent Comments