1974. Tomato Burrata Dip

Burrata is fresh mozzarella stretched into a small bag holding fresh mozzarella shred and fresh cream. A delicacy now commonly enjoyed over salad, a pizza, in a sandwich, or in this case, as a dip.

1973. Beef Canton Noodles

The hanker for something Asian is real, and these canton beef noodles made right at home fit the bill with ingredients you control and no mystery additives.

1972. Lemon Spaghettini

This lemon spaghettini pasta is a bright, creamy dish made by cooking pasta directly in a lemon-infused water, then coating it with butter, parmesan, and lemon juice.

1971. Black Grape Juice

In Mosul, a black raisin drink is very popular. While this is not that recipe, black grape juice absolutely deserves a post by itself.

1970. Grilled Courgette Toast

Complimentary to the last post on toast, here is another stunned, with a more savory flavor palette. Done correctly, the humble courgette is an absolute delicacy.

1969. Roast Pear Toast

Toast is always the fall back and go-to when either in a cooking rut or in need of an almost instantaneous meal. It can be sweet or savory, simple or elaborate. This roasted pear toast is on the simpler side, but looks elegant and elaborate.

1968. Blueberry Jamboree

This is a dessert from a famous bakery and is reminiscent of a cheesecake but lighter, and no-bake.

1967. Egyptian Gulash

Egyptian goulash is a phyllo pastry bake that’s often filled with ground meat, cheese or vegetables and coated in a milk-egg wash, which gives it a soft texture while maintaining the crispy layers.

1966. Mushroom Beef Soup

Mushroom anything is usually beefy without the beef. This time I wanted an extra-carnivorous soup that settles deep in your core and nourishes form the inside out.

1965. Anchovy Dip Bagna Cauda

This bagna cauda is an Italian anchovy sauce that is often used as a dip with raw vegetables and I have never heard about it before.