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"The Food I Love" Lidija

Labneh Tzatziki

Kiss the cook!  Well, only if you have garlic too. Tzatziki has been a staple side dish in our family for years, and although there are many recipes for this wonderful, garlicky, Greek yogurt based sauce floating around the internet, this one is thick, luscious and...

Kitchen Quarantine – Spaghetti & Meatballs

Spaghetti & Meatballs Rummaging through my semi-quarantined kitchen, I find solace in cooking basic, nourishing meals to feed my children.  At this very moment, there’s nothing quite as comforting as lounging around (in my pj’s no doubt) while a beautiful spaghetti...

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. 

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