Category Archives: Almost-Vegan

Spring Risotto

Posted on February 29, 2024 by dgourmac

I’m not used to thinking about Spring during February. We may have a few days with a warm spell, but that won’t last long in New England. However, global warming may be changing that. A few days ago I was … Continue reading →

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Home Cooking for Vegetables

Posted on September 22, 2023 by dgourmac

As the summer winds down, we are enjoying a surfeit of great vegetables from local farms. One unexpected source was a former student who has been growing terrific veggies in a large plot in Belmont, not far from his home … Continue reading →

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Roasted Sweet Potato and Black Bean Risotto

Posted on March 24, 2023 by dgourmac

One photo tells the whole story….

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Soufiko, Again

Posted on March 4, 2023 by dgourmac

When I find that I have a handsome eggplant and attractive zucchini, I am moved to make Ikarian Springtime Soufiko, a marvelous (as well as quick and easy) vegan dish for dinner. Technically, it might be Spring here, but we … Continue reading →

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Talented Lady

Posted on November 20, 2022 by dgourmac

My wife has a great many talents. With this short post, I will celebrate two of them: FLOWERS Most of you are probably familiar with Christmas Cactus, a common houseplant. Well, ours are actually Thanksgiving Cacti, and they are in … Continue reading →

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Beets Vinegar Salt

Posted on August 5, 2022 by dgourmac

I have no idea what I would do without vinegar and salt. Fortunately, over the years, I have found access to some of the best salt and vinegar products in the world. A great example of the importance of these … Continue reading →

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Eclectic Supper: French, Italian, and Armenian

Posted on February 14, 2022 by dgourmac

I made a dinner last week that began innocently enough; I had an eggplant I needed to use, and I was curious to find a new way to cook it. When I turned to my cookbook shelves, my eyes focused … Continue reading →

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Whole Wheat Orzo

Posted on February 14, 2022 by dgourmac

It will come as no surprise to my readers that I love pasta. This post is about the only version of pasta in which I prefer whole wheat to white flour. That is true whether I am making my own … Continue reading →

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Pasta with Mushrooms, Baked Squash Gratin

Posted on January 21, 2022 by dgourmac

You already know I love mushrooms. Here’s a dish with Oyster Mushrooms from Fat Moon and sautéed Shiitakes, served with thinly-sliced and baked zucchini, summer squash, and tomato gratin. Best of all was the wine selection: a Cabernet Franc from … Continue reading →

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Toor and Moong Dals

Posted on May 31, 2021 by dgourmac

It’s intriguing that I am inspired to cook specific dishes by a wide variety of stimuli. One recent example is a dinner featuring Indian Dals — lentils of various kinds. The impetus came from opening the main cabinet in our … Continue reading →

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