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(Almost) Wordless Wednesday: Beet Pizzette


Although pizza is attributed to Queen Margherita of Italy, did you know it originated in Greece? See this history.

So, while the conventional granddaddy (or nonna) of pizza is Neopolitan and the war between New York and Chicago rages on over who has the best pizza … here, in the FOODalogue kitchen, it’s the fresh, less caloric, do-it-yourself ‘new school pizza’ (like this one) that reigns. Continue Reading

Red Lentil, Artichoke + Kale Stew with Peppered Cheesy and Bacon Croutons

You can file this one under ‘healthy’, but don’t stop there. Tag it ‘delicious’ too.  Continue Reading

Delicious Brussels Sprouts and Chestnut Hash with Eggs and an Extra Treat!

You won’t miss the potatoes. In fact, like me, you may even prefer it this way. Continue Reading

The Cooks Get Cooking: Hurricane Issac

Although we’ve been lucky for a number of years now, living in FL you know the drill and you don’t take chances. A couple days before a storm’s forecasted arrival: fill the gas tank, stock up on water and fresh ingredients — fruits, veggies, cheeses, crusty bread. Things that are easy to eat without power. And … while you still have power, start cooking what’s in the freezer.

I was prepared but once it was reality and I was stuck in the house till it passed, my thoughts went to comfort foods. So, with the first rain band, I got cooking – literally!

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Serendipity is Baked Caramelized Onions + Tomatoes with Taleggio

I love serendipitous moments, especially when they emanate from the kitchen.

My most recent serendipitous moment came as I was prepping an antipasto table … you know, a variety of tasty little dishes like the crustless artichoke and chard pie I posted the other day, caponata, roasted peppers, artisanal cheeses, crusty bread, and assorted other Italian delicacies to accompany a couple of varieties of wine.

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Cauliflower Tex-Mex Pizza with No Flour

I must have been living under rock. When it metaphorically lifted, I discovered a lot of people in the foodie world were buzzing about cauliflower pizza crust.  Continue Reading

Breakfast Grilled Cheese

Yum, yum, yum! Continue Reading

Roasted Red Grape Salad with Bacon + Pecans • Garlic Crostini with Raspberry Bacon Jam

This is a great salad to carry to a party. Whether you carry it out or wow guests at home, it really is a ‘must try’.

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What’s for Lunch? Warm Mozzarella Bruschetta with Sauteed Mushrooms

If you have bread (preferably a good quality Italian or artisanal variety) and some leftovers, you have lunch!

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