Hummus

This simple chickpea spread is such a crowd pleaser, folks ask me for leftovers every time it is served (there are rarely leftovers, so I keep doubling the recipe)! Don’t be afraid to double the batch and save some for later, it can last for around 2 weeks in a sealed tub. The recipe as it stands makes enough for two dip bowls or a large dish.

Baba Ganoush

All versions of burnt eggplant are delicious, I am obsessed!  I like to roast mine directly over the flame of my stove for that perfect smoky flavor. If you don’t have a gas stove burner, try slicing yours in half and roasting them under the broiler.

I originally created this recipe for our Jerusalem Dinner last year (find all of our Jerusalem recipes in Chez Nous: Communal Dinners). We originally served it with a buttery Malawach – a combination of flaky croissant and soft naan and paired it with a Tabboueleh and a homemade Hummus with a Lemon Parsley Sauce. I brought the recipe back for the book launch of my first cookbook Chez Nous: Communal Dinners this past Saturday. To make my life easier, we served it with some Buttered Naan which is incredibly easy to make.

Crème Brûlée

Crème Brûlée Daria Souvorova 3 hours serves: 4 people Nico loves Crème Brûlée, and I love baking him delicious things! I just refilled my butane torch and have been itching to see if my Crème Brûlée would be improved by using one of the vanilla beans I brought back from Hawaii instead of the vanilla…

Chanterelle Mushroom Soufflé

Chanterelle Mushroom Soufflé Daria Souvorova 2 hours serves: 2-3 people Chanterelle mushrooms are my favorite! My mom used to go hiking in the late summers and bring me jars full of freshly boiled Chanterelles, but she has not been able to find them of late…however, the addiction has been formed! I must have them every…

Chanterelle and Lentil Stew

Red wine is delicious with lentils, and I knew these flavors would pair really well with the earthiness of my Chanterelle mushrooms.  I was not wrong! This is a delicious dish, and really easy to make. Just combine the ingredients and simmer for a half an hour and you are ready for dinner!

Baked Tomatoes

The rains keep coming, and so do the tomatoes! I am really excited about my harvest this year! I was keeping count up to 90 on my 2 tomato plants, but now I have lost count of how many gorgeous tomatoes we have cooked and eaten this summer. I combined of our tomatoes with some super sweet wild cherry tomatoes from the Waverly Farmers Market that I bought and proceeded to forget about until today. The tomatoes already wilted a bit in the fridge, so I figured I would bake them up to use as a topping on pork or salmon or a spread on a slice of Kalamata Olive and Rosemary Baguette!

Kalamata Olive and Rosemary Baguette

Kalamata Olive and Rosemary Baguette Daria Souvorova 4 hours serves: Makes 3 18 inch loaves Baguettes are my favorite bread to bake and Nico’s favorite bread to eat. The only competition for baguettes in his eyes is a Kalamata loaf. I decided to combine the two, an unconventional, but delicious juncture between Paris and Rome….

Japanese-Hawaiian Fusion – the Dinner

Nico and I spent an amazing three weeks in Hawaii. We camped around Kauai, Honolulu, and the Big Island. We went on crazy, grueling hikes to see amazing sights and swam the oceans and met an incredible breadth of sea creatures, it was so cool! Most of the time, we cooked our own food since…