1120. Quick Vanilla Cookies

I needed a quick cookie recipe that is oat-less, does not require refrigeration, nor any special tools like cutters, pressers, or the sort. Sweet, short, simple, and most of all, appealing to the kiddies. This soft-yet-sturdy cookie fit the bill on every level.

1119. Bolognese Sauce

One would think a bolognese sauce recipe would be one of the easiest things to come across, but in fact it is one of those things that is so much of a classic that it just had to be messed with. So with all those variant recipes floating around, I believe I have finally found and adapted my personal favorite version of spaghetti bolognese.

1118. Iraqi Honeyed Dates

Being blessed with abundant date fruit, us Arabs cannot have enough different ways to get creative in their consumption. These Iraqi honeyed dates (التمر المعسل)are actually an ancient technique driven from a necessity to preserve dates while keeping them moist and chewey, as dried dates can sometimes get a bit tough.

1117. Grilled Chicken over Minted Quinoa

A well-rounded, healthy, and satisfying meal is a bare 30 minutes away from your reality. Grilled chicken breast is far from my favorite, usually being stringy, dry, and tough, but this defies all past experiences in its tang, tenderness, and taste. The quinoa, although a purportedly ancient South American grain, is basking in popularity lately, and for good reason, as it has a very high protein factor and doesn't weigh you down like rice would.

1116. Chocolate Cornflakes Clusters

If you haven't tried chocolate cornflakes clusters, you're missing out. Top famous chocolatiers sell them behind shiny glass vitrines for easily 90 euros per kilo. Which frankly, is rather unnecessary, as you can see, even a toddler can make them.

1115. Kale Panzanella Salad

This salad skyrocketed to the top of our favorite salads list from the first bite. I have been having a kale moment for a while now, and while I do enjoy it cooked in stews, I also thoroughly enjoy it raw and finely shredded in a salad. It's just so hearty and substantial. Paired with toasted garlic croutons made from my go-to artisan bread (no-knead, overnight), the lemony dressing made this an almost daily treat for the last couple of months.

1114. Yemeni Marag

I realized the term marag has different connotations between the Iraqi and the Arabian Gulf. You see, a marag to the Iraqi is a hearty stew. The consistency of the liquid is just bearely thinner than a soup, and usually has a vegetable and some meat or chicken. To other Arabs of the Gulf, a marag is a broth, which is essentially meat-flavored water used as a base for stews or soups. Now for the Yemeni, marag is a dish in its own right.

Time and Again, Part 5

The fifth installment of the Time & Again series holds a veritable mishmash of favorite dishes, spanning the realms of Iraq (of course), India, Turkey, Sweden, Qatar, Palestine, Portugal, South America, France, and beyond.

1112. Arelettes

Arelettes are a genius French cookie, very, very similar to the palmier cookie, yet very, very different in method and structure. Similarities are that only puff pastry and sugar are used. Differences are in the out-of-this world caramelization and crisp of the cookie.

1111. Sundae Bar

Setting up a sundae bar for dessert is a very fun and easy way to end a meal, requires no cooking, and is interactive where everyone builds their own sundae. All you need is a good tub of ice cream and arrange all the various fixings and toppings.