Category Archives: Vegetarian

Arancini

Posted on May 31, 2021 by dgourmac

A few weeks ago I made a risotto for dinner. It was a Spinach-Zucchini Risotto I invented back in 2010. Even without the arugula (which I did not have this time), it was almost as good as the original. There … 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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Three Recent Pastas

Posted on May 19, 2021 by dgourmac

No episode of new blog posts takes place here without some reference to the latest pasta dishes. Here are three recent ones I wanted to share. Spaghetti with Broccoli Rabe Barbara won’t eat bitter greens, so I make this just … Continue reading →

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Bruschetta

Posted on May 19, 2021 by dgourmac

When you bake bread often, you’ll find that one of the main snacks, appetizers, or small meals that pop up in your kitchen, is centered on Bruschetta: Merriam-Webster Definition of bruschetta : thick slices of bread grilled, rubbed with garlic, … Continue reading →

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Fingerlings: New Coin of the Realm

Posted on April 18, 2021 by dgourmac

One of the many foods I like, and my wife does not, is Fingerling Potatoes. Therefore, I don’t make them often, but when I do, I make enough for a couple of days. One night last week I was reheating … Continue reading →

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Never Too Many Pastas

Posted on April 18, 2021 by dgourmac

Homemade, Fresh, Campania The title is one of my philosophies of life. And it explains why I chose to make fresh pasta with vegetables in the style (and wine) of Campania for dinner one night and a different dish with … Continue reading →

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Wood-Fired Lemon Pizza

Posted on April 17, 2021 by dgourmac

Good food inspires all kinds of creative activity for me. Recently, I was looking over new Instagram posts from a few of the people I follow, and I was immediately struck by this one, from Chris Bianco, the founder of … Continue reading →

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Recurring Vegetable Leftovers

Posted on April 17, 2021 by dgourmac

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

Posted on April 17, 2021 by dgourmac

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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Pasta alla Norma (inspired by Stanley Tucci in Sicily)

Posted on April 16, 2021 by dgourmac

Like many lovers of Italian food, wine, and culture, I enjoyed watching Stanley Tucci’s CNN series recently, “Searching for Italy”. I have also always been a fan of Tucci’s acting and style. In the last episode he visits Sicily. In … Continue reading →

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