shain

I've been promised the recipe. I'll be sure to post it.

Take away. Fatayer flatbread, laminated with olive oil, fresh zaatar leaves, spinach, baked on a saj until charred and crisp, elastic and tender. Grape leaves, stuffed with creamy and lightly spiced, lemony rice. Labneh, olive oil, zaatar. Veggies and olives.

I've been gifted a large slab of Alivenci - a Romanian cake made of cornmeal, farmers cheese, sour cream, butter and vanilla. Served warm with mulberries and a sprinkle of cinnamon.

Roasted sweet potatoes, whipped cream cheese, pecans, maple syrup.

Ulli theeyal (onions with coconut, coriander seeds, chili, fenugreek and a few more spices). Methi matar (peas with onion, fenugreek leaves, cream, spices). Spicy carrot chutney with toasty mustard, cumin, curry leaves, garlic, chili and a few more spices. Rice with lentils.

Iraqi beetroot kubbeh soup. Beetroot, chickpeas, celery, onion, paprika, baharat. Vegetarian semolina kubbeh with chickpeas, caramelized onion and mushrooms filling. Couscous.

Falafel, lacouch bread, tahini, yogurt, schug, pickles, tomatoes. I'm not a huge fan of "falafel sandwich" (where the falafel is placed in a bread with the veggies and sauces). It's OK, but I much prefer my falafel served as a side dish / appetizer (or only dish, as I did today).

Paneer biryani. With chickpeas, onion, cardamom, cinnamon, ginger and a few more spices. Raita with cucumber, garlic, mint.

Hand made pasta with artichoke, butter, lemon zest and a little juice, pecorino romano, a touch of dill.

Strawberries, ricotta with vanilla, almonds.

Thanks! I was inspired by a dish I once had where eggs were pouched shakshuka style in a sauce of cream and thin bachamel, with plenty of mushrooms. Poaching the eggs allows them to be cooled before topping with the sauce and broiling, so that they are cooked to the desired doneness.

Poached eggs with mushrooms, bechamel. Topped with cheese and broiled. Black lentils. Thyme, garlic, nutmeg, parsley, pepper. Served with bread and salad. Yolk action.

Rice porridge with longan and coconut milk. Not the prettiest thing ever.

Here's my list (some already mentioned by others). J. Kenji López-Alt - He mostly does 1st person cooking videos, and usually has quite interesting commentary Bon Appétit - You know them De mi Rancho a Tu Cocina - Mexican home cooking by a lovely grandma (in Spanish) Chinese Cooking Demystified - Very well explained and informative Bon Appétit - You know them Serious Eats - You know them, though I think their content is not as good as it used to be Bruno Albouze - Pastry (mostly, some French cooking), quite professional, but fancier than what I tend to make Alex "French guy cooking" - Science-oriented cooking (not only french things) Souped Up Recipes - Chinese, recpies Pailin's Kitchen - Thai, recpies Rajshri Food - Indian, vegetarian recipes markcsinclair - Professional/commercial baking (bread and pastries), w/o commentary nor recpies. Delhi Food Walks - Travel vlogs in India (in Hindi) The Food Ranger - Travel vlogs Mark Wiens - Travel vlogs Strictly Dumpling - Travel vlogs, mostly Asian countries Way Out West Blow-in - Blog in an Irish farm. Farming, gardening and machine shop work, some basic cooking and there) You Suck At Cooking - Joke videos, a bit... random

Chickpeas salad with Roquefort, basil, mint, rosemary, pepper, olive oil. The smallest of our modest potato harvest. Baked and filled with cheddar, pepper and rosemary.

Baked sambusak filled with feta, boiled eggs, tomatoes, chickpeas, zaatar, fresh chili, onion. Served with pickles, schug and tahini. Baked two of those, they are a bit over sized.

I always try and minimize the amount of leftover rice, but my way of reheating it works quite well, IMO. Sprinkle the rice with water (maybe a tsp per cup of cooked rice), then cover and microwave until it's boiling hot. Let it chill a little (covered) until cool enough to eat.

Thanks! The egg salad is made Japanese by using Japanese mayo Best used for making Japanese egg salad sandwich with some fluffy white bread.

Thanks! The egg salad is super basic - don't over boil the eggs, mash the yolks with Japanese mayo until smooth and fluffy (regular mayo will still be good), add a little rice/cider vinegar (to taste), salt, pepper, maybe a little chili. Then mix in the chopped whites. I'll try to remember and post the challah recpie later.

Shakshuka sandwich. Some of the sauce of I froze a few weeks ago. Scrambled eggs a-la menemen (the usual runny sauce-poached egg would require a different type of bread). Tahini sauce and a little extra schug.

Challah. Japanese style egg salad. Cabbage salad with sesame oil, cider vinegar, toasted seeds, a little silan. Vegetable salad. Various white and brined cheeses. I seem to be under proofing my breads lately...

Beans with chipotle, onion, galic, coriander seeds, cumin. Cheddar, pickled chilies. "Spanish rice" with pepper, onion, tomatoes, smoked paprika, cumin, oregano, aniseed. Sour cream, avocado.

Castella cake, flavored with vanilla, soaked with milk and amaretto. Vanilla whipped cream, homemade strawberry jam, and fresh strawberries.

I love this pairing as well. One of my favorite snacks / light breakfasts is cornflakes with bananas, milk and peanut butter.

Thanks! The mix is sirene, mozzarella, cottage, egg and milk. Salt, pepper, a bit of tarragon and coriander seeds. The dough is a pasta dough, but a little more hydrated. Traditional recipes calls for boiling the dough sheets, but the wetter mixture made this unnecessary.