Banitza – a Bulgarian classic

Banitza (also known as bоrek in Turkish, and tiropita in Greek) is a phyllo dough pastry with eggs,  feta cheese and lots of butter.  It is one of the few dishes that small kids and adults delight in equally.

Duck breast with lavender and honey

This recipe is something I recently reverse engineered from an old memory. In the distant summer of 2000 I visited my dear childhood friend Gergana in Narbonne – in the south of France, and she took me to a seasonal restaurant in middle of a vineyard called Le Souquet’s. I had magret de canard au…

Thanksgiving feast

Thanksgiving is my favorite American holiday – I fell in love with it when my college friend James MacLachlan took me to my first Thanksgiving celebration at his family’s home in Mechanicsburg, PA in 1991. My idea of time well spent is cooking all day, and Thanksgiving is a good excuse to cook for 2…

Luben’s perfect chicken

Some years ago my dear friend Luben was visiting from NYC, and he offered to cook “the perfect chicken” that he had mastered from the NY Times (I think). Еver since, when we make roast chicken at home, it is referred to as “Luben’s perfect chicken”.

Truffled mac & cheese

This piece of Americana gets a sophisticated upgrade with the addition of truffles. Recipe is courtesy of my friends at Truffle Shuffle. You can watch the entire cooking class on their web site. Mac & cheese may be kids food, but save this one for yourself!

Miso glazed back cod with bok choy

Miso glazed black cod is a signature dish at many Southeast Asian restaurants. Black cod is one of my favorite types of fish – it is delicate, flakey and delicious. Check out the other black cod recipes: Black cod over tomato-saffron risotto and Black cod with caramelized fennel and Manila clams in tomato-fennel-saffron broth.

Curried cauliflower

Cauliflower is one of the most under-appreciated vegetables.  It is great sautéed or roasted, and is a great vehicle for pungent spices and strong flavors – like curry. 

Mushroom Stew

This mushroom stew is very much the vegetarian equivalent of beef bourguignon. Gather whatever medley of mushrooms you can find + a bottle of cheap red wine = delicious dinner. I served it over creamy polenta (found in the Squab glazed with port reduction with creamy polenta recipe)