Cheesecake Loaf with Raspberries

This colorful Basque-style cheesecake is made in a loaf pan without the fuss—indeed, it's so easy to make that all you need is a food processor, a loaf pan, and an oven, and the preparation takes hardly any time at all. Everything gets whizzed up, poured into the pan, and then baked until browned on top. Basque cheesecakes are crustless with a creamy, custard-like interior and a caramelized surface, but this loaf version is made with fewer eggs than traditional recipes, and it yields a perfect size cheesecake for a dinner.

Punjabi Kadhi Pakora

I think that everyone who's tried Indian food love pakoras, those little golden-brown fried vegetable fritters that can be found in any Indian restaurant and are usually served with a chutney. Pakoras are usually considered to be street food but here they're elevated to elegant cuisine by serving them in a thick and tangy spiced golden cream sauce called "kadhi."

Dandelion Greens, Snow Pea and Cabbage Salad with Smoky Tempeh

Dandelions are too frequently treated as a pesky weed, casting a shadow on their great nutritional value. The entire plant may be used—for example, the flowers can be turned into wine, tea or oils, and of course, there are the greens, which I've included in this delicious and nutrient packed salad. High in vitamins, minerals, and antioxidants, dandelion is also valued for stimulating digestive function and has purify properties.

Crispy Pan-Fried Rice Cakes

Rice is commonly featured on the menu at Lisa's Kitchen, but wishing for a change from my usual repetoire of recipes, and due also to a slightly weakness for fried patties and savory cakes, I came up with a simple way to use leftover rice to fill out a meal. These crispy shallow fried cakes are easy to make and remind me somewhat of arancini balls because of the addition of grated Parmesan cheese, but with much less fuss. I served with these with homemade tomato chutney, but they also make a nice addition to your favorite curries, or for any meal for that matter, or simply serve as an appetizer.

Indian-Style Broccoli and Carrots

One can never have enough recipes for vegetable side dishes, and this nutriient-packed Indian themed creation is a fine choice to fill out a meal. Here carrots and broccoli shine, dressed up with tempering spices, and simmered in an aromatically spiced tomato base with a bit of heat. Easy to prepare, with little fuss, for a reward of earthy and fresh flavors. Serve over a hot bed of fresh cooked white basmati rice for added flair and flavor.

Smoky Sun-Dried Tomato Pizza

The toppings for this pizza are a tantalizing mix of tart, smoky and tangy, the main focus here being marinated sun-dried tomatoes. Sprinkled with shredded mozarella and fresh basil and a few dashes of red pepper flakes, the flavors here are basic, but at the same time combining for a complexity of flavors that qualifies this as a gourmet pizza with little fuss.

Soft and Chewy Chocolate Chip Cookies

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.

Aloo Chaat (Potato Chaat)

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.

Goat Cheese Stuffed Mushrooms with Balsamic Blackberry Vinaigrette and Arugula

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.

Roasted Eggplant in a Spicy Ethiopian Sauce (Wot)

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.