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"The Food I Love" Lidija

Mac ‘n’ Cheese: Finding Comfort in an Age of Discomfort

At a time that's left most of the world wondering if we're in some kind of sci-fi movie straight out of the 90's, many of us have turned to our kitchens in search of solace, familiarity, and comfort. Maybe it's because many of us are bolted down in our homes, abiding...

Veal Kidneys in Mustard Sauce (Rognons de Veau avec Sauce Moutarde)

This recipe for Veal Kidney's was given to me by Montreal's Restaurant l'Express. Served in a creamy mustard sauce with button mushrooms and roasted potatoes, it's one of the most sought-after dishes on their menu. The kidneys must be extremely fresh and cleaned of...

Beef Tartare

This beef tartare recipe was shared by chef Jean-François Vachon of Montreal’s Restaurant l’Express.  Be sure to use the freshest meat possible for the finest result.

Stuffed Turkish Mussels (Midye Dolma)

This dish is delicious on it’s own as a main course or as part of an abundant feast. Serve hot out of the oven and sink your teeth into the meaty mussels and crisp breadcrumb gratin. 

Winter Truffle Tagliatelle – New Year’s Eve with Il Borro

Winter Truffle  Tagliatelle I love anything with truffles, add them to freshly made pasta, and I'm in total bliss!  This recipe for Winter Truffle Pasta is the quintessential Tuscan dish, and since it's truffle season, I can't think of a better time to make it. Serve...

Bistecca Alla Fiorentina Recipe – A Holiday Feast with Il Borro

Bistecca Alla Fiorentina A beautiful T-bone steak recipe that's marinated in olive oil and herbs before being grilled in a pan or over the charcoal, this beef is traditionally served in Tuscany, Umbria, and Marche where great quality meats are readily available. Serve...

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