This is a new salad that I learned during the recent cooking bootcamp at the Culinary Institute of America.
This is one of my go-to salads – both for a weeknight dinner and for a fancy dinner party.
This soup is great comfort dish for cold winter days – especially given that your choices of fresh produce a limited. It is very quick and easy to make, and you can store it in the fridge for a few days, or freeze it.
I copied / reverse engineered this recipe from one of our favorite restaurants in San Francisco – L’Ardoise where Chef Clement serves it with goat cheese and Balsamic reduction. My version pays homage to Bulgaria with the feta cheese. This is a perfect winter salad when your choices of fresh produce are limited. The almonds give…
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
As I mentioned in the plain risotto post, the possibilities are endless. Here is one of the easier variations – mushroom risotto.
Very quick and easy salad – perfect for weeknight dinner starter or for a dinner party.
No nation loves tomatoes as much as Bulgarians do. And for the record, the Bulgarian tomatoes are the best, and so is the Bulgarian feta cheese and the Bulgarian yoghurt! The national dish is shopska salad (шопска салата) which is chopped tomatoes, cucumbers, and feta cheese. My version is somewhat of a departure from the…