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
Secret #1 is I’m not a big fan of onions. I eat them but they’re not a pantry staple in the FOODalogue kitchen. It’s just not a ‘go to’ ingredient for me. For salads and many dishes, I prefer to use scallions or chives. But, I had a large vidalia onion and I wanted to use it up in one dish.
Once I got the idea for this pasta, I couldn’t get in the kitchen fast enough. Continue Reading
Yeah, this won’t win an award for food styling but, you can rest assured, it’s packed with flavor and tricks to limit starch while still enjoying a plate of pasta. Continue Reading
Well, I mean, I’ve tasted variations of it but not the specific dish I’m talking about here.
Two years ago when my travel gal pals and I were in Tuscany, we had many memorable meals. Apparently, some more memorable than others. One such meal stuck in Maryann’s head because she hasn’t stopped talking about it. As she recalled, it was over-sized rigatoni stuffed with fish. I must have been at the other end of the table. I didn’t see it, I didn’t taste and I didn’t remember it.
When she mentioned it again recently, I thought “how difficult could it be?” And then I said, ”Come on over and I’ll make it“. Continue Reading
The ‘green bean casserole’ was created in 1955 by the Campbell Soup Company and has been a Thanksgiving favorite on a gazillion tables across America for more than 50 years!
This one is a makeover. It’s Italian. It’s lighter. And, it’s contemporary. This is an ‘instead of” recipe. Continue Reading
If you’re looking for a new pasta dish or a different way to bring healthy purple vegetables into your diet, this one’s for you! Continue Reading
Yeah, I know. Crab-stuffed flounder has been done for time immemorial, but not here. And … in typical FOODalogue fashion, it veers slightly offtrack with a decidedly Italian flair.
While protein is usually the star of most meals, this dish is equally about the accompaniments and I must admit … the sauce was killer! Continue Reading
My friend, Gail, said “Father Time is knocking on my door again“. She wanted to get together with the gals for a birthday brunch on Sunday. Here, in South FL, we have lots of brunch choices from waterfront casual to high-end hotels. We generally tend toward the high-end, like the Four Seasons, for these special celebrations. But, hey, they’re expensive, a little stiff, and you can’t hang out ALL day. Wouldn’t it be more fun to do a brunch at home?
I volunteered to host the brunch at “Casa Nova” and the gals readily agreed.
“Stoup” is a pormanteau. To the best of my knowledge, “stoup” in a culinary sense, was made popular by Rachel Ray. It’s a soupy stew — or a stewy soup. You get the visual, right? You know it has to be a bowl of goodness! Continue Reading
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