973. Chocolate Strawberry Brownies

Brownies, when done right, are a desirable treat in themselves. That paper-thin flakey surface, those slightly crunchy edges, and that amazing dense fudgy interior is sought by kids and adults like. Now dressing up a perfectly good brownie can sometimes backfire, but this sure is not one of those times.

972. Iraqi Frozen Dates

Alright, so everyone knows if you freeze water you get ice. What not everyone knows is if you freeze unripe dates you get the most amazing perfectly ripe rutab dates that rival the best chocolates and toffees. An that's no understatement either.

971. Algerian Bread of the Home

My happiness in this post is boundless for three very good reasons. First off, the MENA Cooking Club has been revived. If you are new, this Club brings together anyone interested enough to join us on our journey of discovery of the Middle East and North Africa States through their local food. We start off with A for Algeria today, which brings me to my second reason.

970. Chicken Mandi

Mandi is a Yemeni style of cooking chicken or meat over rice. A special underground oven commonly used and widely available in the region is used. Basically, the chicken or meat is spiced and cooked over a pot of rice and water. As the chicken or meat cooks, it drips its juices and flavor onto the simultaneously cooking pot of rice.

969. Lemon Curd & Swiss Meringue Pie

For lovers of intense sour lemony desserts, this is a pie for you. I prefer it even to my prevous lemon meringue pie, mostly because of the swiss meringue. A swiss meringue does not need to be broiled because the egg white and sugar mixture has been heated up before whisking to render it safely edible. The end result is the softest marshmallow-like fluff you could imagine.

968. Salade Nicoise

While I do love this classic salad and many atimes depend on its simplicity for an easy and healthy meal, it is the dressing that is special and makes the salad. I devised this dressing as a result of several try-outs, until it was perfectly suited for the salad. I often think how underestimated a can of tuna is, and this is one example.

967. Traditional Pavlova

My Berry Pavlova often requested and holds a firm position as one of our favorite desserts. When I came across a batch of passionfruit, I had the idea to try out the traditional Australian pavlova, which consists of strawberry, kiwi, and passionfruit topping. The results was very different from my berry combination (more often raspberries than not), and also very pleasing, which is why I decided to post about it.

966. Kale and Blackberry Salad

This is a simple yet magnificent salad, packed with texture and flavor. The main ingredients are kale, walnuts, blackberries, and cheese. The dressing is as simple as can be, and best of all, it can be made well in advance.

965. Japanese Cheesecake with Blackberry Coulis

Cheesecake is a loved treat in our household as well as among our friends and family. This Japanese cheesecake differs much from the cheesecake we are used to. It is, to me, almost like eating edible cotton. It is light and airy and something like a set mousse, except even lighter.

964. Cheeseboard

I may have mentioned once or twice my readiness to swap out main courses for a life of appetizers. Apparently, I am not the only one. Step in cheeseboards. The simplest, most adaptable collection of cheesy appetizers on a board. There is no one recipe for this; just a guideline made to be followed or broken.