Thanksgiving is my favorite American holiday, and this side dish has been a mainstay of my Thanksgiving table for probably 20 yrs. I make enough of this stuffing so that some of it goes in the turkey, and some of it is served on the side.
As I promised in the original risotto post the possibilities are endless. The possibilities with tomatoes, fennel and saffron are also endless. That’s a broth or sauce that I use a lot with seafood, and I have a bunch of recipes already published such as Squid ink pasta with tomato-fennel-calamari sauce, Saffron tagliatelle with tomato,…
It was quite cold and rainy in San Francisco last winter, and on a rainy Saturday afternoon we got together with our dear friends the Shahs for an evening of cooking, drinking and eating. Beef bourguignon is that quintessential comfort stew that hits the spot on a day like that. And in reviewing my photo…
Rabbit Cacciatore or Italian hunter’s stew is another recipe that I originally found in the Williams Sonoma catalog more than 20 yrs ago. And I have been making it ever since.
This is a recipe that I have been cooking for 20 yrs. There is nothing better on a cold winter day than a hearty stew cooked in the Bulgarian earthen pot.
This is a seafood variation of the Duck breast with mushrooms and English peas, and like that recipe, it uses ideas from two previous recipes: Duck breast with lavender and honey, and English peas purée with mint and Bulgarian feta.
This dish is a variation of the the Squid ink pasta with tomato-fennel-saffron sauce and pan fried shrimp. Here, chef Mark Doraszelski and I substituted the shrimp for calamari, and it was a very successful experiment. Ever since I discovered a new source for squid ink, our local fish monger in Noe Valley Billingsgate, I have…
I cooked this dish for my husband’s birthday. It uses ideas from two previous recipes: Duck breast with lavender and honey, and English peas purée with mint and Bulgarian feta.
This is a very quick and easy appetizer that is a great crowd pleaser. The slight difficulty is finding sashimi-grade hamachi (yellow-tail tuna). In San Francisco, my go-to fish monger is Billingsgate.
As I promised in the original risotto post the possibilities are endless. Dungeness crab risotto is fresh, luxurious and indulgent dish. I have to say that I was introduced to Dungeness crab by our dear friend Wendy who has been hosting us for crab night for years. I learned from her that the California Dungeness crab season is during the “r” months: November to April.