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• Diner's Journal: The Temporary Vegetarian: Bean Confit

  A recipe for bean confit - cooked beans baked in olive oil scented with oregano, rosemary and garlic - from the chef Bill Telepan. Read More... Posted Feb 28 2011, 08:00 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Breakfast, Beans, vegetarian, lunch, Columns, The Temporary Vegetarian, Vegetable, home cooking, Snack

• Diner's Journal: The Temporary Vegetarian: Hungarian Potato and Egg Casserole

  A Hungarian layered casserole of potatoes and eggs, with sour cream and paprika. Read More... Posted Jan 24 2011, 08:00 AM by NYT > Dining & Wine Filed under: Breakfast, Brunch, Cooking, vegetarian, Dinner, The Temporary Vegetarian, Vegetable, home cooking, Hungarian, Eastern European/Russian

• The Temporary Vegetarian: Roasted Mushrooms With Goat Cheese and Grits

  Pure comfort food, with a slight touch of sophistication. The jalapeno pepper perks it up, and the goat cheese enriches it. Read More... Posted Sep 27 2010, 08:00 AM by NYT > Dining & Wine Filed under: Breakfast, Brunch, Main Ingredient, Cooking, vegetarian, lunch, Main Course, Time, Dinner, Cuisine, Meals, Course, Columns, The Temporary Vegetarian, Other, Italian, Vegetable, American, 60 Minutes and Under, home cooking, Jane restaurant, Brian Ellis