my version --- with eggplant, zucchini, sweet potatoes, onion, garlic, red bell pepper, yellow bell pepper, tomatoes, parsley, salt, papers, herb-de-Provence, etc... Confit byaldi is a variation on the traditional French dish ratatouille by French chef Michel Guérard . The name is a play on the Turkish dish " İmam bayıldı ", which is a stuffed eggplant. The original ratatouille recipe had the vegetables fried before baking. Since at least 1976, some French chefs have pre

my version -- marinated overnight with various herbs, spices, and yogurt; slowly roasted for 3 hours... Accompanying the lamb are fresh...

my version -- slow cooked for several hours in the style of American barbecue and has a serious sub-continental/middle-eastern...

This dish of mine presents Chicken Korma in a contemporary and deconstructed format, combining traditional flavors with modern plating...

on this quiet father’s day, I am attempting to pass my father’s origin to my child; honoring my grandmother, here is my home cooked...

with cold soba (and chilled kombu dashi); gochujang infused tofu; kimchi; fried rice; and black garlic infused cod… "Korean cuisine has...

my version -- with raita, aromatic basmati rice with peanuts, salads... Color, smell, and vibrancy is the cultural backbone of my...

my version -- served with tuscan fish stew made from homemade lobster stock, halibuts, prawn, clams, and fresh squids; infused with...

my frenched lamb chops (seasoned with whole grained French mustard, molasses, aged balsamic) on butternut squash purée (seasoned with...