Starters
"Starters I Love" LidijaBlue Cheese and Walnut Tart
When I found a nice little wedge of blue cheese leftover from New Year's Eve last month, I knew...
Roasted Brussel Sprouts with Pine Nuts and Pomegranate
I recently did a poll on my instagram stories where I asked viewers whether or not they liked...
Truffle potato gratin
With the holidays in full swing, I love to find ways to add some extra luxuriousness to my...
Butternut Pumpkin Soup
There are days that we need to remind ourselves that some of the greatest pleasures in life are...
Roast Vegetable Stack
I love the versatility of roasted vegetables. They really do wonders to elevate any meal and their...
Vegetarian Stuffed Vine Leaves
Stuffed vine leaves are proof that good things come in tighly rolled, delicious little packages. I...
Zaatar Crusted Tenderloin Carpaccio with Wild Thyme & Pomegranate Salad
I've always loved carpaccio. One of my all-time restaurant favorites, It didn't take me long to...
Truffle Honey, Ricotta & Pear Bruschetta
Truffle Honey, Ricotta & Pear Bruschetta Serves 4-6 1 loaf of Truffle Baguette (substitute...
Truffle Bruschetta with Burrata and Cherry Tomatoes
Truffle Bruschetta with Burrata and Cherry Tomatoes - serves 4-6 Ingredients: 1 loaf of Truffle...
Two Ways With Truffle
I love truffle. No matter how you slice (or shave) it, it's by far one of the most indulgent...
Two Ways With Truffle
I love truffle. No matter how you slice (or shave) it, it’s by far one of the most indulgent ingredients to have ever graced my lips. Just one whiff of the truffle’s deep, musky aroma is enough to put me in a culinary-induced hypnotic trance. And boy, what a delicious trance it is…
Wagyu Striploin Salad with Drunken Onions, Pear & Parmesan
striploin salad
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