STARTER: Crostini with Cream Cheese, Tomatoes & Smoked Salmon
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This crostini brings together culinary worlds that once seemed far apart—Italian crostini and the classic New York bagel with lox. It’s like a mini bagel reinvented as an elegant Italian appetizer, uniting the smoky richness of Jewish deli tradition with the fresh, herby simplicity of Mediterranean cuisine.
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• Appetizers
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SOUP: Beef Chili Soup (Chili Con Carne)
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Chili soup, or chili con carne, originated in 19th-century Texas, blending Mexican and Native American influences. It began as a simple stew of meat, chili peppers, and spices, gaining popularity through San Antonio’s "Chili Queens" and later spreading across the U.S.
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• Soups
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SALAD: Avocado salad
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"There is nothing so impudent and funny that it cannot be swallowed, seasoned with praise." Moliere
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• Salads
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MAIN COURSE: Stewed chicken (Chakhokbili)
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Chakhokhbili is a flavorful Georgian chicken stew with tomatoes and fresh herbs, often cooked with onions, garlic, and a blend of spices. It’s traditionally made with pheasant, but chicken is commonly used.
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• Breakfast
• Entrees
• Dinner
• Grill
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DESSERT: Pirozhki with cabbage
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Everything tastes better when it's wrapped in a warm, fluffy hug!
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• Baking
• Tortes
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NEW RECIPE
Creamy Garlic Cilantro Sauce
1. Wash cilantro thoroughly. Finely chop the leaves.
2. Peel and finely mince the garlic.
3. In a bowl, add mayonnaise and ketchup. Mix until smooth.
4. Add chopped cilantro, garlic, and sesame oil. Stir well until evenly combined.
5. Add salt and black pepper to taste. Mix again.
6. Let the sauce sit for 10–15 minutes to allow flavors to blend.
SERVING IDEAS:
- Great for chicken, kebabs, fries, or sandwiches.
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THE MOST POPULAR
Sochniki (Сочники)
1. Mix 2 cups of a flour, egg, salt, 0.5 cup of sugar, baking powder, soft butter and sour cream in a large bowl; knead the dough; roll it into a ball; wrap in cling film and refrigerate for 20 minutes.
2. For filling: mix farmer cheese, yolk, 1 tablespoon of flour and 1 tablespoon of sugar in separate bowl.
3. Line a baking sheet with parchment paper.
4. Roll out the dough into a layer about 0.3 cm thick; cut circles with a diameter about 10 cm. Put 1 tablespoon of filling in each circle, pinch the edge and put on a baking sheet.
5. Bake sochniki for 20-25 minutes at a temperature of 390F (199C).
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