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Trick or Treat: Meatballs + Spaghetti with Vodka Sauce for a Creative Culinary Crew Challenge

Nova_50October 01- 2014Halloween_spaghetti and meatballs-Edit

It’s October — and that means Halloween. And you know what Halloween means … nothing is quite like what it seems.

The Creative Cooking Crew’s challenge this month is to have some fun with the holiday. I decided to play a little virtual trick or treat. But it turned out more like a ‘trick and treat’. Continue Reading

The Italian BLT Triple Decker Sandwich | An Alliterative Creative Cooking Crew Challenge

The challenge: Take the iconic triple decker sandwich someplace it’s never been before. Oh yeah, and let’s make it an alliteration using at least 3 ingredients beginning with the same letter.

While the challenge (reasonably) called for making only one sandwich, I made two. Why? … because after the first one, I learned that “triple”refers to # of fillings, not slices of bread — although my original interpretation is a popular one shared by many. But, what the hell? I decided to create a totally different one.

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Our “Throwback” Italian Easter Dinner

easter bubbly copy

Easter dinner was an homage to “Nanny”, my brother-in-law’s mother, with whom we shared many Easters when we lived in New York. My sister did most of the cooking and, true to tradition, it was multi-coursed, calorie-laden, acid-inducing and molto delizioso. Continue Reading

Look What My Son Cooked for Me!

A couple of months ago I sent my son a text that went something like this: check out this link … we should do this for a party and by “we” I mean you since it requires patience and precision … oh, and it’s in German (I think), but the photos should be sufficient information.

And then I forgot about it until this weekend when Jim surprised me with a visit and dinner. Continue Reading

Polpettes di Salmone (Salmon Meatballs) in a Roasted Tomato and Red Pepper Sauce

Everyone loves spaghetti and meatballs, don’t they? I do too, but I like to play around with different approaches — always trying to make it lighter, healthier and a little more modern. Continue Reading

Tuna Ragu, Parsley Aioli and Musings About Life and Food

If you’re lucky — and, more importantly, if you’re open to it, you never stop learning. I mean every day. There’s always something new to see, hear, think about, learn; isn’t here? Continue Reading

Cauliflower 3 Ways: “Cavolfiore Italianissimo”

Cauliflower, like brussels sprouts, had a bad reputation for a long time  … that is, until the “foodie revolution” slapped cooks upside their collective heads and made them stop boiling, over-cooking, or under-seasoning vegetables.

This month’s Creative Cooking Crew challenge is to present 1 vegetable (or fruit) 3 different ways. Continue Reading

Cooking with Color (just one): Crabmeat + Fennel Risotto with Stuffed Squid and Fennel Puree

Color has always been an important ingredient in the FOODalogue kitchen … lots of red, green, orange and purple on the plate because, you know, eating healthy is a colorful thing.

But, this month’s challenge for the Creative Cooking Crew was to “create a complete and cohesive dish with only one color”. I chose white because I wanted the multiple challenge of preparation, presentation, photography (<it wasn’t easy) and also to prove that all white food is not bad for you. Think fish, mushrooms, cannellini beans, white asparagus, cauliflower, and wine! Continue Reading

It’s All About Balance and Building Flavors: An Interesting Pasta Dish

It’s the way I like to eat … balanced food groups and balanced flavors. Pasta with cabbage may seem a strange combination to some. Stranger yet, perhaps, is the addition of raisins. But, trust me, it works. In fact, it more than works. Continue Reading

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