This pasta dish is a great celebration of spring
As I promised in the original risotto post the possibilities are endless. The inspiration for this one were two Bulgarian classics – tomato rice (домати с ориз) and leeks rice (праз със ориз)
Banitza (also known as bоrek in Turkish, and tiropita in Greek) is a phyllo dough pastry with eggs, feta cheese and lots of butter. It is one of the few dishes that small kids and adults delight in equally.
This recipe is something I recently reverse engineered from an old memory. In the distant summer of 2000 I visited my dear childhood friend Gergana in Narbonne – in the south of France, and she took me to a seasonal restaurant in middle of a vineyard called Le Souquet’s. I had magret de canard au…
Slowly braised stews are my favorite kind of dish, and fall / winter is the season for them. Coq au vin is a French bistro classic – it is both be homey and comforting, and sophisticated. Stews are best a day old. If serving at a dinner party – you can cook it the day…
I am still learning how to make pasta but this one turned out all right :). I am fascinated with squid ink because of its ability to make food black, and there aren’t too many black things we eat. And there is also the deep sea flavor. This is the second squid ink dish that…
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 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.