Since I am in Bulgaria right now, there is hardly a better tribute to Bulgarian summer than the tarator (таратор). When I was a kid it was a fixture of our summer menu – for lunch and dinner. Incredibly simple and fast to prepare – it can bright up the summer menu.
English peas are one of my favorite spring ingredients, and this recipe is another re-incarnation of the English peas puree with mint. If you simply thin the puree with some liquid – voila! you have got a soup.
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.
This is one of my go-to salads – both for a weeknight dinner and for a fancy dinner party.
This soup is great comfort dish for cold winter days – especially given that your choices of fresh produce a limited. It is very quick and easy to make, and you can store it in the fridge for a few days, or freeze it.
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.
Very easy to make side dish that can brighten up any meat entre. I make these for Thanksgiving every year.