Month: September 2010 – Raspberry cheesecake brownies

Swirling together cheesecake and traditional brownie batters makes these treats gooey, fudgy, creamy, rich, chocolaty and gorgeous to look at. Adding raspberries to the cheesecake creates an additional heavenly taste, which any dessert lover will adore. This fruity twist on the traditional treat is absolutely exquisite. Brownies and cheesecake, two classic American rolled into one. – Chocolate chip cookie cake

No it’s not a giant cookie… it’s a cookie in the shape of a cake! It’s between a giant chocolate chip cookie and a cake! It has the texture of a cookie and the appearance of a cake. I had been meaning to make this for some time now, because I knew it would be – Greek baked elephant beans

Gigantes sto fourno as know in Greek, is a comforting dish I spotted on a great blog Kalofagas. I love Greek food and Peter always offers us the true taste of healthy, rich flavored, traditional Greek cuisine. Gigantes, also known as elephant beans, or giant beans, are a large flat fleshy legume native to Greece. With – Morrocan Kefta Mkaouara (Spicy Egg, Meatball and Tomato Tagine)

A while ago, I spotted this North African dish on a great blog Almost Bourdain. I bookmarked the recipe and added it to my ever growing list of “to- dos”.  The recipe is from Rick Stein’s Mediterranean escapes book. He visited Chefchaouen, a town in northwest Morocco where this flavorful tagine is the local staple. – Lentil tabbouleh

Being Lebanese, I have an affinity towards eating grains; rice, beans, chickpeas, and lentils… And I’m crazy about lentils; mjadra (lentil pottage), mdardra (lentil and rice with blackened onions), adas bi hamood (lentil and swiss chard soup), shorbet adad (red lentil soup)…  are my favorite meals, not only because they’re super food with the highest – Mloukhieh – Jew’s Mallow

Mloukhieh (or as called in English Jew’s mallow), is an Egyptian national dish which is widely popular in Lebanon and is actually one of my favorite dishes. This leafy green vegetable has a mucilaginous texture, similar to okra, when cooked. It features in the cuisines of Lebanon, Israel, Syria, Jordan, and Tunisia. Each region has

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