This dish can pass for Indian cuisine although the inspiration behind it purely Bulgarian: I just substituted the sweet paprika in the original Bulgarian recipes for curry. This is the kind of vegetarian stew that I grew up on. Beans, lentils, potatoes, peppers, eggplant, tomatoes, okra, Romano beans, were cooked in endless combinations and variations, commonly known as gyuvech (гювеч).
Quince fruit is inedible raw but it makes a great preserve, and jam, and of course, membrillo. My grandmother used to make quince jam. You probably assumed she was a great cook who inspired my cooking passion. In a way she did… because she hated cooking and was an atrocious cook, so someone in the…
Cauliflower is one of the most under-appreciated vegetables. It is great sautéed or roasted, and is a great vehicle for pungent spices and strong flavors – like curry.
This is a great spring dish – that I love to serve with lamb.
This dish is a faster and easier variation of the braised endive and citrus salad. This salad still has the great color and freshness of the citrus, but the fennel has plenty of its own aroma, so doesn’t need the addition of spices.
This is a new salad that I learned during the recent cooking bootcamp at the Culinary Institute of America.
Very easy to make side dish that can brighten up any meat entre. I make these for Thanksgiving every year.