Category Archives: Food

Whole Wheat Orzo

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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Grilled Halibut, and an Undiscovered Gem from Marcella

We have a new fish supplier who delivers excellent fresh fish to customers, using a local apple orchard store as a drop off location on Thursdays. Best of all, it’s a mile and a quarter from our house. Today was … Continue reading

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Two Lunches

This weekend was dominated by the major snowstorm that blasted the Northeast. Fortunately, we were able to survive with little inconvenience, in spite of at least a foot of powdery new snow deposited all over our property. Even more important, … Continue reading

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Cianfotta

Back to Italy again, this time to Campania. The dish is Cianfotta, a vegetable stew, originating in Naples and vicinity. While it would normally be made in late summer with fresh vegetables from the region, we have the luxury these … Continue reading

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Favorites — Two Old and One New

This was a relatively traditional dinner: fish, noodles, and asparagus. The first two items were old favorite recipes, and the last one is brand new. I had purchased one small black sea bass fillet last Sunday at Eataly Boston. After … Continue reading

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Spinach and Rice Soup

This simple soup is a classic in Italian cuisine. I believe its origins are in Piemonte, but I suspect it can be found fairly broadly in Northern Italian cooking. I’ve made different versions before, but this one from Marcella Hazan … Continue reading

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Tonarelli

This relatively obscure pasta shape is becoming my favorite fresh pasta. What is unique about it is that, when I roll out the sheet of pasta, I don’t roll it anywhere near as thin as I do with other shapes. … Continue reading

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Schupfnudeln

Really? What is that? How often do I write about any foods from Germany and Austria? Almost never, is the answer. But last week, Barbara found an article in the latest Fine Cooking, and it intrigued both of us. I … Continue reading

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Soup ‘n Salad

But not the usual stuff. My wife makes superb composed salads, and then matches them with a simple, elegant, and delicious tomato soup, as shown below. The soup was a Marcella Hazan recipe, with just tomatoes and butter. These were … Continue reading

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Pasta with Mushrooms, Baked Squash Gratin

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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