Category Archives: Vegetarian

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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Linguine with Spinach, and Garlic — and Early Year Successes

January and February are busy months because I teach a course during the first six weeks. As a result I do less cooking — and as a corollary, less blogging. Barbara happily and ably leapt into the void, and she … Continue reading

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Mushroom Bourguignon

A few days ago, after re-subscribing to the New York Times Cooking Section, I saw an attractive recipe for Mushroom Bourguignon by Melissa Clark. If you’ve read this blog over time, you may have noticed that three of my favorite … Continue reading

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Salads: Beans (x 3), and Claremont (origin NJ)

I don’t eat a lot of salads, but last week I had four different (and quite delicious) ones. It started late in the week, when I was cleaning out a closet holding my dried beans stash, along with packs of … Continue reading

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Roasting Sweet Peppers — A Revelation!

I’ve been roasting and peeling sweet peppers for at least 40 years in my cooking career, so I thought I had the methodologies down pat.  They included grilling them until well-charred on the gas grill, roasting them whole or cut … Continue reading

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A “Guernsey Literary and Potato Peel Pie Society” Potato Pie

My wife reads a lot of books.  She enjoys watching British movies and period pieces.  And she is a very good cook.  Last night those elements all came together in a terrific dinner. Several months ago, she read The Guernsey … Continue reading

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Pasta Trenette

This post is about Pasta Trenette from Liguria, Italy — a delicious vegetarian linguini-like dish with pesto, potatoes and green beans.  Why?  The reason is that I found a box of Trenette pasta in a far corner of my pantry.  … Continue reading

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Cianfotta (A Neapolitan Version of Ratatouille)

Summer is coming soon (at least in this hemisphere).  That means the arrival of great fresh vegetables, which for me, often get celebrated by making one of the amazing European roasted vegetable dishes.  Among my favorites are: France: Tian/Ratatouille.  https://dgourmac.wordpress.com/2013/09/05/from-the-sublime-to-the-ridiculous/Continue reading

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Bruschetta, Newschetta

As much as I enjoy the cooking and baking, I get that much pleasure and more from the eating.  Here are a few highlights with my sourdough bread and remaining octopus. This particular bread has been a thrill, the best … Continue reading

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Tartine Bread Again — with Improved Techniques

As many people are doing during this pandemic, I am baking bread more often now.  Three weeks ago I wrote about returning to Tartine breads, and I am continuing further down that path.  My breads are good now, most of … Continue reading

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