I know. This is so un-FOODalogue-like.
But, remember Our Family Food Fight (see sidebar photo)? It had a brief revival Saturday night when my niece suggested a ‘mac n’ cheese’ throw down. Continue Reading
This dish can be served as a first course, a side dish, a brunch item or a light lunch. Continue Reading
“Cooking with spirits” is this month’s Creative Cooking Crew challenge. No, we’re not cooking with Halloween ghosts or los diablos del Dia de los Muertos. It’s booze, folks, and a good time to look through my liquor cabinet and see what’s there. I hardly go into it these days as most visitors drink wine or beer.
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.
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
A melange of cultures and ingredients went into these jars – and it worked so beautifully I served it twice! Continue Reading