2102. Turkish Meat Borek Rolls

A Turkish boreg baked in a tray is delicious and convenient. Shaping them into rolls increases the crispy ratio and helps transform them into finger food for easier entertaining or even just snacks.

2101. Zaatar Chicken Escalope

Chicken escalope is everyone's favorite food. Kids call it nuggets, the worldly call it schnitzel. Whatever you call it, a breaded piece of fried chicken is always welcome.

2100. Cherry Coconut Chia Seeded Yogurt

High protein, extremely nutritious, filling, and delicious all in one, this on-the-go breakfast furthermore holds the convenient feature of sitting in your fridge for a week full of breakfast all ready to go.

2099. Pasta Putanesca

There's an interesting story behind the conception of this pasta, but I will let you do your own research if that interests you. What interests me is how the Italians thought of the most pungent ingredients in their repertoire at the time and combined them into a single dish.

2098. Roast Potato Peels

I came across this concept of roasting potato peels instead of tossing them, and I'm so glad I tried it! The strange thing is, most of the nutrition of a potato comes in its skin, yet we're so accustomed to peeling them to keep the dish as monotone as possible.

2097. Roast Chicken Au Poivre

Steak au poivre is a famous French dish, and the American's are exploring cheaper options to good food because their leaders are ceaselessly forcing them through endless economic crises.

2096. Iraqi Tea with Walnut

In winter, it is not uncommon in the Northern areas of Iraq for tea to be served with walnut pieces in it.

2095. Chocolate Espresso 2 Ingredient Mousse

This was fun to make: a two ingredient chocolate mocha "mousse".

2094. Miso Butter Charred Cabbage

Smoky, savoury, and rich with umami - this simple side dish turns humble cabbage into something genuinely special. Charred cabbage is basted in golden miso butter, finished with fresh lime, and brought to life with smoked sea salt.

2093. DIY Cream Cheese

Every day we hear new stories on how kitchen staples are mass manufactured using the most rancid of oils and the worst of chemical preservatives.