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Old Traditions Die, a New Pasta Shape with Red Lentils and Walnuts

The first half of my life was very much influenced by my Italian-American surroundings … my paternal relatives, my Brooklyn and Staten Island neighborhoods, and my extended family and friends.

That meant I grew up eating all the traditional “Italian” foods of that era. Continue Reading

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.

Continue Reading

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

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