It’s no secret. Even occasional visitors to FOODalogue know that my ancestry has colored my life, especially in the kitchen.
I grew up in a Spanish-Italian household and I’ve traveled to Spain many times so, that is to say, I’m no stranger to paella. But … I never had one made with potatoes as the base.
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
You won’t miss the potatoes. In fact, like me, you may even prefer it this way. Continue Reading
Rich, briny, full of protein and unctuous healthy fats. See ingredients. Continue Reading
This is more formula than recipe. No strict adherence required. It makes a great lunch, side dish or summer buffet item. Continue Reading
I rarely eat ‘cold cuts’ (aka deli meat), but every once in a while… Continue Reading