Category Archives: Vegan

Tartine Einkorn Bread

I’ve been happily making my standard sourdough breads every three or four weeks for much of this year, so I recently decided to explore some new breads. Chad Robertson’s Tartine Book No. 3 has been on my shelf for some … Continue reading

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Farro and Vegetables

I think Farro is a superb grain. Substantive, flavorful, just chewy enough, and it goes with almost everything. Last week I cooked some with a mess of vegetables for dinner, and it was great. Here is my list of ingredients: … Continue reading

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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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Recurring Vegetable Leftovers

I have difficulty discarding perfectly good leftovers, even after having had them several times in different forms. Early in April I made two favorite French recipes for a dinner, Zucchini Tomato Gratin and Roast Provençal Tomatoes. We finished the tomatoes … Continue reading

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The Versatility of Salads

As I’ve written before, traditional salads don’t interest me much. On the other hand, there are occasions and ways in which I take full advantage of how versatile and easy to prepare salads can be. Here are three examples this … Continue reading

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Spanish, Portuguese, Italian, and Chinese Dishes for Dinner

Our dinners during the third week in March were devoted to several favorite old recipes, with dishes inspired by the cuisines of Spain, Portugal, Italy, and China. The first one was a dish I developed eight years ago. Cooked in … Continue reading

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Sourdough Country Loaves, Olive Bread, and Vegetable Soup

Every two or three weeks I’ve been making (and eating) two loaves of my Tartine-Style Sourdough Country bread. When I made the batch last week, I decided to add a third loaf, with olives, in a batard shape, vs. the … Continue reading

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Finally! A Good Focaccia Experience

I’ve had a love of focaccia for many years. In the United States the penultimate example of great focaccia can be found at the Liguria Bakery in North Beach, San Francisco. In the last 20 years, this was always the … Continue reading

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Second Half of February — Cooking Delights – Part 2

Bruschetta. If you are a regular reader of this blog, you already know that making sourdough — Tartine-style Country Loaf — is a major part of my cooking pleasure. You also must be familiar with the importance of bruschette for … Continue reading

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New Year and Some New Dishes

Today was a fine day for inventing a new dish for lunch and for trying out two recipes I had never attempted before, for dinner. Lunch was inspired by available elements of past, present, and future salads. Favorite tools played … Continue reading

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