Spaghetti with uni sauce and pancetta

I learned this recipe from my good friend Yuko who is an amazing chef (follow her on Instagram and Twitter). This recipe is sometimes called Japanese carbonara because of the rich buttery texture of the uni sauce. 

Bulgarian tomato salad (with a twist)

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…

Read More

The perfect steak

Often times the simplest things are the most difficult to do right, and such is the case with steak. It is so easy to ruin a perfect piece of meat, and for the longest time I had given up on cooking steak at home…Until I discovered pan-frying steak.   

Plain risotto

Risotto is always a crowd pleaser at my dinner parties. The downside is that it takes a while to prepare. But there is a trick how to prepare it in advance and just finish it in 5 min before serving – so that you don’t have to miss half the conversation around your dinner table.  

Dungeness crab salad

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…

Read More