Author Archives: dgourmac

In my adopted Sephardic tradition (as opposed to the Ashkenazic one I inherited), there are a number of vegetable dishes that begin with slowly-cooked onions and tomatoes, to which they later add rice (and on occasion, spinach and perhaps other … Continue reading →

Great meals come from great ingredients.  That’s obvious, but I feel truly blessed to have the time now to find and prepare wonderful ingredients and to have them available when I want to cook.  Today was a typical late-Fall afternoon … Continue reading →

I am by no means an aficionado of Indian cooking, although I have had some valuable lessons from Preetha, Priyambada and some of my other Indian students.  I teach them business, and they teach me Indian food — not a … Continue reading →

We made our own seitan for the first time a couple of weeks ago, with a recipe for spicy Italian vegetarian sausages, and they came out quite good.  However, in my years as an omnivore, I made real Italian pork … Continue reading →

Sometimes I start cooking, with no clear idea what I am going to make for a meal.  Last night was a good example.  We ended up with a fine supper, and in retrospect, I now see the formula with which … Continue reading →

Bucatini is one of my favorite pasta shapes.  I rarely cook it though, even before I became a vegan.  It’s too chewy for my wife.  Now that I am a vegan, I don’t eat it often either.  The penultimate role … Continue reading →