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.
This side dish is healthy (green vegetables) yet filling and decadent (pancetta). It can be made for thanksgiving, or as an accompaniment to any meat dish.
I have been making crab cakes from the same recipe for years, but at my recent cooking bootcamp at the Culinary Institute of America I learned a new one. In this recipe shrimp paste is used as the binder to hold the crab cakes together.
This quick and easy side dish is a favorite for a weekend brunch.
This is probably the only crab salad that is not doused in mayo. I have done this many times over the years, and it is one of my all time favorites during the “r” months – i.e. when we have Dungeness crab in San Francisco – November through April (although it is best December through…
Follow me on Instagram. These are perfect for the holiday season entertaining. Serve as a first course, or as finger food while your guests are enjoying their cocktails. Perfect with a nice glass of champagne.