Category Archives: Vegetarian

Pasta Plenty

We always have a group of pasta dishes in any given week, and this one was no different. The comfort food for one dinner was pasta shells baked with mushrooms and cheeses, crispy and full of flavor, but not too … Continue reading

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Obscure Vegetables Lunch

I think I enjoy obscure vegetables almost as much as I like obscure wine grapes. They are uncommon, intriguing, underutilized, and surprisingly good. Today’s lunch is a testament to these gems. As usual, the motivation was provided by ingredients. In … 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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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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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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Vegetarian Paella

So far, January has been a marvelous month for cooking. One of the best dishes was inspired by the food blog, Lemons + Anchovies. It was a vegetarian paella dish, and it called for all of the ingredients I had … Continue reading

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In Praise of Homemade Tonnarelli

Now that tonnarelli has been firmly established as one of the most favored shapes in my pasta repertoire, I want to share with you two recent dishes. The first was very simple; pasta made with sautéed julienned vegetables — zucchini, … Continue reading

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Biba’s Green Tea Tonnarelli

Once of the most unusual recipes I found this year was Biba Caggiano’s Green Tea Tonnarelli with Shrimp and Candies Cherry Tomatoes. The recipe was from Biba’s Italy, a cookbook of hers I bought 15 years ago but which I … Continue reading

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