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.

Lemon Custard with Lemon Curd Topping

I love lemon curd, but for some reason didn’t think of making it myself until a year ago when I found myself with a dozen egg yolks left over from a big merengue I was making. So many of my recipes are created out of the leftover ingredients of other cooking endeavors, but I am…

Lemon and Herb Fingerling Salad

This is a really simple and quick potato salad. I take it on picnics with cold meats and biscuits. In fact, the leftovers would be great on a picnic with a few slices of pork and some leftover biscuits if you have any! We took it rock climbing the next day. The potatoes get more…

Catfish Meunière with Capers

I love capers, especially when paired with butter, lemon, and a fresh piece of fish. This feels like a quintessentially French recipe to me, especially since I use the exact same sauce for my scallop dish. Trout Meunière is found on every classic New Orleans dinner menu that I saw, so I figured it was fair…