Monthly Archives: June 2021

Revelation: How to Cook Oyster Mushrooms

Mushrooms are among my most favorite foods, even more so in the past 11 years, with a mostly plant-based diet. I’ve been cooking oyster mushrooms for 15-20 years, in a variety of ways — sautéed, roasted, grilled, etc. The results … Continue reading

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Tuna Salad Extraordinaire, Discovering a New Grape, plus Homemade Fettuccine Alfredo

Recently, we’ve been eating fish and seafood more often. One of my mainstays is a tuna salad lunch, made with Portuguese tinned ventresca tuna from Luças. The salad is made with these delicious tuna fillets, jazzed up with whatever is … Continue reading

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Sourdough, Mushrooms, Polenta, Scylla

Sourdough is always handy. One or two slices can be breakfast or lunch, a snack or a dinner component. This post features sourdough toast with “wild mushrooms” (Chanterelles), followed by a polenta dish that evening. The polenta was made into … Continue reading

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Tomato, Arugula, and Cheese Salad

Every once in awhile, I pull out of the bookshelves one of my older cookbooks, and I find an appropriate dish for the occasion. Today, I was looking for a way to use half of a large heirloom tomato for … Continue reading

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