So since this community has reached 100 members without promoting, here's some Chocolate Mousse to celebrate. :)
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FRENCH Mousse De Chocolat

Chocolate mousse is delicious in itself, so good that it is tempting to eat it over and over again. But even a good thing can be ( Read more... )

Harissa is an Algerian, Libyan and Tunisian hot red sauce or paste made from {often smoked} chili peppers and garlic, combined with coriander, cumin, and olive oil. It may also contain tomatoes. It somewhat resembles sambal and chili sauce. One well-known and expensive variety, "rose harissa" also includes rose petals. It is used both as a ( Read more... )

A recipe from my favorite Greek restaurant in Calfornia. 
PAPADAKIS! OPAHHHH! :)  
http://www.papadakistaverna.com/

GREEK BAKLAVA A LA PAPADAKIS
Serves 12

5 teaspoons cinnamon
3 cups walnuts, coarsley chopped
1 lbs sweet butter, melted {regular in Europe}
1 lb Phyllo pastry sheets
40 whole cloves
1 2inch strip of orange peel
1 2inch strip of lemon peel
( Read more... )

Szechuan, Szechwan, or Sichuan cuisine is a style of Chinese cuisine, originating in Sichuan Province of landlocked Southwestern China. The food is famous internationally for being hot and spicy, but not all of it actually is. Sichuan means "Four Rivers", cooking styles within the region are separated by location: Chengdu, Chongqing, Greater River ( Read more... )

There is more than what meets the eye when dealing with the Italian hams known as Prosciutto. While there are two types {cooked and raw}, most non-Italians think of the uncooked, air-cured variety known as Prosciutto crudo. This type of ham has been made in Italy since Roman times, the name coming from Latin meaning "dried of liquid." Prosciutto di ( Read more... )