Algerian lamb stew

This is a recipe that I have been cooking for 20 yrs. There is nothing better on a cold winter day than a hearty stew cooked in the Bulgarian earthen pot.

Scallops with English peas purée and porcini mushrooms

This is a seafood variation of the Duck breast with mushrooms and English peas, and like that recipe, it uses ideas from two previous recipes: Duck breast with lavender and honey, and English peas purée with mint and Bulgarian feta.

Hamachi crudo

This is a very quick and easy appetizer that is a great crowd pleaser. The slight difficulty is finding sashimi-grade hamachi (yellow-tail tuna). In San Francisco, my go-to fish monger is Billingsgate.

Risotto with dungeness crab

As I promised in the original risotto post the possibilities are endless.  Dungeness crab risotto is fresh,  luxurious and indulgent dish.  I have to say that I was introduced to Dungeness crab by our dear friend Wendy who has been hosting us for crab night for years.  I learned from her that the California Dungeness crab season is during  the “r” months: November to April.