Craving a chocolate chip cookie but one with a little less sugar than more traditional versions, I came up with this recipe that includes chunks of fine dark chocolate. It's a snap to whip up a batch, and though I have multiple recipes for this classic, ever-popular cookie, this recipe is now one of my favorites. Applesauce is used here in place of eggs. Chewy and soft, these cookies will keep in a well-sealed container for up to a week.

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A popular Indian steet food, aloo chaat is a wonderful medley of flavors with cooked potatoes tossed with sweet and sour spicy chutneys—often a green cilantro or mint chutney and a tamarind chutney—seasoned with crunchy chickpea flour noodles and pomegranate seeds. The combination of tastes and textures makes aloo chaat a well known snack but it is also a refreshing accompaniment to a North Indian meal. The cooked potatoes absorb the striking contrast of flavors present in this dish, and the chickpea flour noodles provide a pleasing crunch that complements the fresh burst of the pomegranate seeds.

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I consider myself a mushoom aficionado, so when I had an opportunity to receive a complimentary copy of Mushroom Gastronomy by Krista Town I was more than happy to accept. Within the covers are recipes for each and every mushroom variety that you can think of and some you didn't even know of. Beautifully presented with plenty of mouthwatering photos, the book begins with mushroom cooking and preservation tips, and then is arranged in a series of chapters devoted to each variety of mushroom, complete with relevant nutritional and cooking tips and a selection of recipes for the featured mushroom.

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Since eggplant is always a favorite in my kitchen, next to this classic red lentil wot, this Ethiopian eggplant wot is one that also features frequently when African fare is on the menu. Wot is an extraordinary gem of Ethiopian cuisine. Meaning stew, wot varies in texture from thin to thick, and also ranges from spicy hot to mild on the heat spectrum. The spicy sauce for wot, known as kulet, is generally made first and then followed by the addition of the main ingredients for the stew, and this is all simmered together until thickened and cooked throughout. The main features of the kulet are onions or shallots, oil, and seasonings. Red wot gets is color from the addition of berbere, a spice blend featuring red chili peppers and a variety of other spices.

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