I’m not a boxed cereal kind of gal. Not when I’m alone — and certainly not when I have company.
For challenges (and all-round eating out of the FOODalogue kitchen), I rely on what’s on-hand. Anything that’s not fresh or healthy(ish) is kept to a minimum … a pinch, sprinkle, dusting or dollop.
This month the Creative Cooking Crew challenges us to present “the perfect bite”. I thought about it a lot. It’s not as easy as you may think. It could be nostalgic, like something my grandmother made with love and old world traditions, or … Continue Reading
Oh, what a night!
Imagine the premier white wine of Spain paired with 16 courses by Chef Jóse Andres in an uber trendy South Beach hotel … then mix in a dash of molecular gastronomy. Magic!
A melange of cultures and ingredients went into these jars – and it worked so beautifully I served it twice! Continue Reading
“Build a sandwich around 3 ingredients that start with the letters B.L.T.” that was the directive for this month’s challenge. And you know we’re not talking bacon, lettuce and tomato! Continue Reading
While everyone was eating corned beef and cabbage this past weekend, I ate a “cajun spiced Salmon Rueben” and an “open-faced chipotle shrimp tortilla”.
They were both great, but left me yearning. I had an itch that needed scratching. Continue Reading