For the longest time I had a phobia from anything that involves dough (so no bread or any type of baking) but recently I have been getting into pasta making with increasing success. Agnolotti dal plin (agnolotti with a pinch) is the first pasta I learned in a cooking class, and this is the second…
This is a great spring dish – that I love to serve with lamb.
This dish is a faster and easier variation of the braised endive and citrus salad. This salad still has the great color and freshness of the citrus, but the fennel has plenty of its own aroma, so doesn’t need the addition of spices.
This is a new salad that I learned during the recent cooking bootcamp at the Culinary Institute of America.
This is one of the classic dishes of Turkish cuisine, and it is also popular in Bulgaria. The name of the dish in Turkish – imam bayildi – literally means the priest fainted, or I would say, the priest went into a food coma. The dish is completely vegan.
Very easy to make side dish that can brighten up any meat entre. I make these for Thanksgiving every year.
This is a great and very versatile side dish that goes with any kind of meat or fish. It adds a nice touch of color and very healthy component to any meal