Making pasta at home is still new to me, and something I am learning. But this one turned out all right :).
This is a new salad that I learned during the recent cooking bootcamp at the Culinary Institute of America.
Slow braised meats are my favorite type of dish, and the osso bucco is a classic comfort dish – particularly good for the cold winter nights. I first learned my osso bucco from the Terra cookbook and I recently had a “refresher” at the Culinary Institute of America bootcamp.
I love veal but somehow I don’t cook it often, and I really have one veal dish in my repertoire: osso bucco. Recently I took a cooking class at the California Culinary Institute which inspired me to create this dish. Mustard is a great accompaniment for lean meats (for example, I make rabbit or chicken…
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.
This is a dish that looks very impressive but is relatively quick and easy to prepare.
Burrata is one of these things that most people love, so you can’t go wrong with it for a dinner party.
This dish takes some time but is visually stunning, and a crowd pleaser on a cold winter evening. One of my favorite dishes for holiday entertaining.