Chocolate Chipotle Brownies

Chocolate and chili is the perfect marriage. Together they make a cockle-warming hot cocoa or a palate-pleasing ice cold gelato. Of course, they're happy to meet half way and be a practical room-temperature chocolate bar, too. They're the backbone of a savory mole sauce and...

Greek Week – Chicken Kopita

I've no idea if there's such a thing as chicken kopita. I just made it up. While I love spanikopita, I find I'm hungry shortly afterwards. So I sometimes slip a slice of chicken breast onto the spinach and feta base before wrapping up the...

Greek Week – Greek yogurt tzatziki

Photo © Wolfgang Staudt, published under Creative Commons License. The first time I ate Greek yogurt, I was having breakfast at a taverna much like the one pictured above. The yogurt was so thick and rich I thought they'd served me sour cream by mistake. If you've...

Greek Week – Herbed Greek Soup

Imagine yourself in the photo above. On first impulse, would you ride the donkey or strip down and swim in the ocean? Or would you rather head to the nearest five-star resort with a book? I have a theory. The way you will enjoy this soup...

Greek Week – Let’s start with dessert

White kitten photo © Charmian Christie I took this shot on the Greek island of Santorini years ago. A blue-eyed white kitten prowled the edge of a whitewashed wall on a cloudless day. Its eyes matched the sky and its fur matched the building. A picture...

Devil in a Red Velvet Dress

I'm sitting on my bed eating the last slice(s) of frozen birthday cake. I'd stashed a few slivers of my ultra-rich devil's food cake in the freezer in case I had a "chocolate emergency." Guess what? For me, blogging about carob constitutes a two-slice chocolate...

Byron’s Butter Chicken

In our family the birthday boy or girl gets to pick whatever they want for dinner regardless of what the rest of the family thinks. It doesn't matter how fussy, plain or weird the menu is. Birthday Person picks the meal. Thems is the rules. This...

Black Forest Ice Cream Crepes

Last week, Elizabeth Kricfalusi and I did a blog swap. She bravely told Christie's Corner readers about the challenges she encountered while developing a recipe for crepes, while I told Embrace Adventure readers about workshopping my play. Elizabeth is sharing the recipe for Black Forest Ice...

Lemon-Loaded North African Dressing

These days when you order a salad, the dressings choices are so varied they could have their own menu. But years ago, when I fell in love with this lemon-loaded version, the only competition was -- and had been for decades -- Italian, French, Thousand...

Mysteriously Good Sour Cream Apple Pie

Truth be told, I'm not much of a pie fan. Despite my passion for dessert, I can walk away from most fruit pies without feeling the emotional tug that sends me to the cookie jar like cat hair to carpets. Until a few weeks ago,...

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