Cheesecake: A Slice of Heaven, Joy, and Pure Delight

Cheesecake heaven ... delight ... joy ... dressed up or plain.  No matter. It's the best dessert on the planet!!  Happy for any excuse to enjoy a piece of cheesecake! 😊

• FUN FACT:  Cheesecake is truly the food of love, and we can thank the Greeks. DID YOU KNOW? The Greek physician Aegimus wrote a book on making cheesecakes in the 5th century AD, and the oldest written cheesecake recipe is attributed to Athenaeus and dates back to 230 AD…. ❤️

Gourmet Cheesecake is the ultimate dessert gift for the ultimate dessert lover. There are many wonderful sites where you can purchase these fabulous gourmet food gifts online.

• The Cheesecake Factory
• Cheesecakes by David's Cookies
• The Original Cakerie

From classic New York Style cheesecake to Chocolate Mousse Cheesecake. Tough decision, huh? I know!  It's hard to decide if you want to be generous and buy it as a gift OR get it for yourself and eat it all? 😊

Hark!  Is that the voice of a diva?

What's that?  You're a domestic diva, and you prefer to make your own cheesecake instead of buying a gourmet gift online?  OK!  The listing of recipes below is for the Martha Stewart look-alikes. 

• Lemon Swirl Cheesecake — a classic baked cheesecake with homemade lemon curd swirled through the top. -  Mindees Cooking Obsession
  
• The Ultimate Strawberry Cheesecake Recipe – dessertsblog.com
• Baked Matcha Cheesecake – The Unlikely Baker
  
• Lavender Honey Cheesecake – Taste Of Home
  
• Mint Chocolate Cheesecake – Taste Of Home
  
• Bailey’s Irish Cream Cheesecake – Restless Chipotle
  
• Matcha Swirl Cheesecake – A Cozy Kitchen
  
• Rainbow Cheesecake _ A cheerful “pot of gold” dessert.  - Tablespoon

July 30th is the official date set aside for National Cheesecake Day.  But for me, it's an occasion to extend throughout the entire year. 

EES shares recipes, cooking tips and all things foodie!

Everyday Exotic Spices

Thinking of the winter holidays?
- Easy Eggnog Cheesecake Recipe

- White Christmas Cheesecake

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Spices in Filipino Cuisine by Carlo Villamayor (Guest Post)

It's no secret that Filipino cuisine is one of the best in the world. 

Like any good food, Filipino cuisine has to have its secrets. Few people have really mastered authentic Filipino food, not the washed-down fare you get in fast foods and diners, but real, home-made native dishes. Although most of us can whip up something when we need to, it can be hard to capture that distinct Filipino taste.

So what really goes into our food? How do you make your food taste truly Filipino? There's really no single answer because no one can define our food; we come from a hodgepodge of cultures, after all. But one thing that sets us apart from our Asian neighbors is our heavy use of spices. Whereas other cuisines prefer subtle hints of flavor, we like a big burst of it with every bite.

So that's the first rule: be generous with the spice. If you want your dish to fit in with other Filipino recipes, get to know the spices that go into them. Here are some of the most common. 

Ginger

Ginger is used in most Asian cuisine, and Filipino food recipes. In the Philippines, it is most commonly used in soups and stews; dishes such as arroz caldo (rice porridge), and tinola (chicken stew) use garlic as their main spice. It goes particularly well with chicken and fish dishes, where it provides a nice contrast to the strong meat flavors. Ginger is used both for flavor and aroma, although the flesh of the root is not always eaten. Most people just crush the root and drop it into the dish, then take it out just before serving.

Chili

We're not as wild about spicy food as the Thais, but we do like a bit of bite in our food. Virtually every Filipino dish can be spiced up with chili peppers, from rich meat viands to everyday soups and noodles. Sauces like patis (fish sauce) and soy sauce are often mixed with crushed chili and used as dips or marinades. Bicol, a region in southeastern Luzon, is known for using chili peppers in most of its dishes. Perhaps the most popular is Bicol express, made with meat, bagoong (sautéed shrimp paste), coconut milk, and chopped green chilies.

Garlic and onions

These two almost always go together, especially in meat and vegetable dishes. You may be more familiar with Taiwanese and Australian garlic, which have larger cloves and are easier to work with. But if you want a stronger, spicier flavor, go for native garlic. Philippine garlic comes in smaller bulbs, with cloves less than half the size of other types. This makes them hard to handle, but it's well worth the trouble.

Philippine onions are strong and pungent, making them a great source of flavor. Use native red onions for saut'ing and pickling, but use the white ones for salads and sandwiches. If you're making rice porridge, top it with chopped green onions for extra spice.

Lemongrass

Lemongrass has strong-smelling leaves and stalks commonly used in soups, teas, and sauces. The leaf is slightly sweet with a hint of citrus, a perfect complement to gravy and other meat sauces. There are several ways to use lemongrass, but the most common method is cooking the fresh leaves (sometimes the entire stalk or bulb) with the food to release the flavor. If you're using the stalk, take only the soft inner part and chop it up before dropping it in. You can also use dried and powdered lemongrass, especially if you're in the city and fresh leaves are hard to find. 



Pandan

Pandan is mostly an aromatic ingredient, most commonly used with plain white rice. Just add a couple of leaves to your rice as it boils, and it comes out with a strong, inviting aroma. Some regions even weave it onto rice pots for an even stronger scent. You can do the same with rice cakes, puddings, and other Filipino dessert recipes.

Bay leaf

The strong, pungent taste of bay leaves makes them a perfect fit for Filipino cooking recipes. The leaf has a wide range of uses, from meat sauces and dips to main dishes like adobo, menudo, and mechado. Dried bay leaves are traditionally used; fresh bay is seldom available in local markets. The leaf itself is not usually eaten; like ginger, you can take out the leaves once you're ready to serve. However, most people just leave them in and set them aside when eating.

About The Author:   Carlo Villamayor is a devoted cook; he makes it his personal mission to spread the joy of one of his Filipino food recipes with food lovers the world over. Bon appetit!  (Sources:  ArticleCity.com AND EditorialToday.com)

EES shares recipes, cooking tips
and all things foodie!
  

Quick Intro to Global Cuisine: Dinner Ideas: Chicken and Rice - Persian Style (And More Recipe Variations)

Got rice? Got chicken? Let's do this!

Many cultures have a chicken and rice recipe.  It's a universal comfort food combination found all over the world.  A recipe that I really like is "Chicken and Rice - Persian Style".  It's the saffron spice and the dried cherries that make this rice super good!!

Persian Sour Cherry Saffron Rice (Polow)

This Steamy Kitchen recipe celebrates the classic Persian dish Albaloo Polow, combining basmati rice with luscious sour cherries and fragrant saffron for a sweet‑tart, aromatic experience. The author shares a personal love for the dish, recalling generous servings from a favorite Hollywood Persian restaurant. It’s presented as an irresistible, almost indulgent rice centerpiece designed to enchant any cherry‑and‑saffron lover. Steamy Kitchen

Want more?

• Persian Roasted Chicken with Cherry-Saffron Rice

This Food & Wine recipe pairs Persian-style roasted chicken with a fragrant dried cherry saffron rice, creating a sweet, savory balance rooted in classic Iranian flavors. Saffron-infused basmati rice with tart cherries and warm spices. Doesn't it sound positively scrumptious? F&W presented the dish as an elegant yet approachable way to bring Persian culinary tradition to your home kitchen.

• Tah-Chin - Persian Upside Down Layered Saffron Rice & Chicken

An Iranian food blogger shared this recipe. "We Iranians love our rice and enjoy layering it with various types of vegetables and meats, but the most sought-after part of this dish is its golden crispy bottom layer of rice (tahdig).  ته چین Tah-chin is the tahdig lovers galore!"

This post introduces tahchin, a beloved Persian layered saffron‑rice dish filled with tender chicken and bound with yogurt and egg yolks, celebrated especially for its golden, cake‑like tahdig crust. The author goes through each step—from par‑boiling rice to layering and flipping—emphasizing technique and tradition. Comforting yet elegant.

• World Cuisine: Potatoes or Rice? Rice! It Has Jewels!! (Instead of cherries, this recipe uses pomegranate.)

Potatoes OR Rice? And the winner is? Persian jeweled rice is the irresistible winner thanks to its vibrant, gem-like mix of fruits and nuts. This festive dish shines in global cuisine and would make a stunning and exotic side dish to a traditional American Thanksgiving dinner. This post shares links to rice recipes to help blog visitors explore more international variations of this rice dish.

White Ceramic Bowls Set of 4

Here are some well-known versions from different regions:

🌍 Asia

• Hainanese Chicken Rice (Singapore/Malaysia) – Poached chicken served with fragrant rice cooked in chicken fat and broth, accompanied by chili sauce and ginger paste.

• Arroz Caldo (Philippines) – A rich, gingery rice porridge with chicken, often topped with scallions, garlic, and calamansi.

• Chicken Biryani (India/Pakistan) – Fragrant basmati rice layered with spiced chicken, saffron, and fried onions.

• Congee (China) – A comforting rice porridge sometimes made with chicken and flavored with soy, ginger, and scallions.

🌍 Middle East & North Africa

• Kabsa (Saudi Arabia) – Spiced rice and chicken dish with cardamom, cinnamon, and raisins.

• Maqluba (Levant) – A layered rice, chicken, and vegetable dish that’s flipped upside down before serving.

• Chicken with Yellow Rice (Morocco) – Often cooked with turmeric, saffron, and preserved lemon.

🌍 Europe

• Arroz con Pollo (Spain/Latin America) – Literally “rice with chicken,” featuring saffron or annatto and bell peppers.

• Risotto con Pollo (Italy) – Creamy Arborio rice with chicken and Parmesan.

• Greek Lemon Chicken and Rice (Avgolemono-inspired) – Roasted or simmered chicken with lemony rice and herbs.

🌍 Americas

• Southern Chicken and Rice (U.S.) – A creamy casserole or stovetop dish with chicken, broth, and vegetables.

• Arroz con Pollo (Latin America) – Varies by region — Cuban, Puerto Rican, and Colombian versions differ in spices and vegetables.

Do you have a favorite chicken and rice recipe?

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RELATED OR SIMILAR LINKS:

Foodie Friday: Flavors of the African Continent

The African continent is a vast tapestry of culinary traditions shaped by geography, history, and vibrant cultural exchange.

From the aromatic spice blends of North Africa—where cumin, coriander, and saffron perfume slow-cooked tagines—to the bold, pepper-driven stews of West Africa, each region tells its own story through food. East Africa brings its own rhythm with dishes like injera, berbere-spiced wot, and coconut-infused coastal curries, while Southern Africa offers comforting classics such as bobotie, chakalaka, and braai culture that celebrates fire-kissed flavors.

What makes African cuisine so compelling is its deep sense of place and community. Meals are often built around shared dishes, fresh local ingredients, and techniques passed down through generations. Whether it’s the smoky heat of suya, the earthy richness of peanut stews, or the bright tang of preserved lemons, African flavors invite you to slow down, gather together, and savor food that is both soulful and celebratory.

West African jollof rice with chicken and plantains 

🌍 A Taste of Africa: Four Regions, Four Distinct Culinary Worlds

African cuisine isn’t a single flavor profile—it’s a continent of culinary identities shaped by landscape, history, and culture.

• West Africa is bold and hearty, built on layers of heat, smoke, and earthiness. Think jollof rice, peanut stews, grilled suya, and dishes enriched with tomatoes, peppers, onions, and warming spices. It’s comfort food with attitude, deeply tied to communal cooking and celebratory gatherings.

• North Africa, by contrast, leans into aromatic spice blends like ras el hanout, saffron, and cumin. Slow-cooked tagines, couscous, preserved lemons, and sweet, savory combinations reflect centuries of Mediterranean, Berber, and Middle Eastern influence.

• East African cuisine brings a completely different rhythm—bright, tangy, and often fermented. Ethiopia and Eritrea offer injera and richly spiced wot stews, while coastal regions like Kenya and Tanzania weave in coconut milk, fresh seafood, and Indian influenced curries.

• Southern Africa is grounded in rustic, fire-forward cooking. Braai (barbecue) culture reigns, alongside dishes like bobotie, chakalaka, and maize-based staples. It’s a region where indigenous traditions meet Dutch, Malay, and British influences, creating a cuisine that feels both familiar and entirely its own.

The Hidden Sensation in North Africa’s Chicken Tagine with Chickpeas and Mint | Amazons Watch Magazine

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🌍Food Blogs to Explore African Cuisine

1. AfroVitalityEats

A gorgeous blend of West African flavors with modern twists—vibrant, approachable, and perfect for home cooks.

2. Immaculate Bites

A beloved blog featuring African, Caribbean, and global comfort foods with step by step guidance.

3. Demand Africa – Food Section

A curated collection of recipes from across the continent, highlighting regional diversity and cultural context.

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🌍YouTube Channels Showcasing African Cooking

1. Chef Lola’s Kitchen

Warm, clear tutorials focused on Nigerian and broader West African dishes—great for beginners and seasoned cooks alike.

“Chef Lola’s Kitchen.” YouTube, https://www.youtube.com/cheflolaskitchen.

2. Sisi Jemimah’s Recipes

A channel packed with authentic Nigerian recipes, from party jollof to pepper soup, with easy-to-follow instructions.

“Sisi Jemimah’s Recipes.” YouTube, https://www.youtube.com/@SisiJemimahsRecipes.

3. Kaluhi’s Kitchen

A Kenyan food channel bursting with personality, creativity, and beautifully filmed recipes rooted in East African flavors.

“Kaluhi’s Kitchen.” YouTube, https://www.youtube.com/@Kaluhiskitchen.

• INTERESTING FOODIE FACT: Many African foods are mentioned in the Bible because ancient Israel traded extensively with Egypt and Kush (or Cush). Kush is often translated as Ethiopia; however, it does not refer to modern Ethiopia. It mainly referred to Nubia, the area south of Egypt, which today lies mostly in Sudan and partly in Ethiopia. Kush = Nubia (Sudan + southern Egypt). It is the original Hebrew name.

Thanks for visiting! Happy Foodie Friday!

It's March! Time to Celebrate Irish Food!

It's March!  March is Irish-American Heritage Month.

Wishing you a happy holiday in advance.
Happy Saint Patrick's Day!
 

A Journey Through Irish Food in Ireland and America

Irish cuisine has always been a bit like Ireland itself — humble on the surface, but full of stories, surprises, and a quiet resilience that sneaks up on you. When Irish immigrants crossed the Atlantic, they brought recipes, techniques, and food philosophies that would eventually seep into the American kitchen in ways most people don’t realize.

The Roots: What Irish People Really Ate ~ A cuisine shaped by land, weather, and a whole lot of dairy

Ireland’s earliest cooks weren’t chasing Michelin stars. They were working with what the land gave them — and the land gave them oats, barley, wild greens, seafood, and dairy.

• Cattle were wealth, so milk, buttermilk, soft cheeses, and butter were everyday staples.

• Meat was for special occasions, which is why so many Irish dishes are vegetable-forward, grain-forward, or dairy-driven.

• Think oatcakes, simple broths, and hearty porridges — the original slow food movement.

The Potato? Late arrival, Instant icon

The potato didn’t show up in Ireland until the late 1500s, but once it arrived, it became the Beyoncé of Irish agriculture — wildly popular, incredibly versatile, and feeding millions.

• It was nutritious, easy to grow, and perfect for Ireland’s climate.

• Dishes like champ, colcannon, and boxty emerged from this potato-powered era.

Of course, the potato’s tragic failure in the 1840s reshaped Ireland forever — and set the stage for one of the most influential food migrations in history.

Feast days, Folklore, and Food!

Irish cuisine is deeply tied to ancient Celtic celebrations.

• Samhain (Halloween) featured colcannon with hidden charms, nuts, and fruit bracks.

• St. Patrick’s Day was historically a break from Lenten fasting — a rare chance to enjoy meat and eggs.

Food wasn’t just sustenance. It was storytelling.

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When Irish Food Came to America

The immigrant kitchen: humble, hearty, and resourceful

When millions of Irish immigrants arrived in America in the 19th century, they brought a cooking style built on simplicity, thrift, and comfort.

• They stretched the ingredients.

• They cooked big meals for big families.

• They leaned into stews, breads, and one-pot wonders.

This approach blended seamlessly into the emerging American comfort-food culture.

FYI. Corned beef and cabbage: the most famous Irish dish that IS NOT Irish

Here’s the twist: in Ireland, beef was historically expensive. Pork was the everyday meat.

But in America, Irish immigrants found affordable corned beef in Jewish delis.

They paired it with cabbage — one of the cheapest vegetables — and boom!

An Irish-American classic was born.

It’s a culinary love child of two immigrant communities.

Soda bread: from Irish staple to American symbol

Irish soda bread existed long before the diaspora, but in America, it became a nostalgic anchor.

• During the Great Depression, its cheap ingredients made it a lifesaver.

• For Irish-Americans, it became a taste of home, even if the American version is often sweeter and richer than the Irish original.

The Irish influence on American comfort food

Irish immigrants helped shape the American palate in subtle but lasting ways:

• The rise of stews and casseroles

• The popularity of simple, hearty breads

• A cultural embrace of resourceful, no-waste cooking

• The blending of Old World traditions with New World ingredients

Their food philosophy — humble, hearty, and home-centered — became part of America’s culinary DNA.

Image credit

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CONCLUSION:

Irish cuisine isn’t flashy. It’s not trying to impress you. It’s trying to feed you, comfort you, and remind you that simple food can carry centuries of history.

When Irish immigrants brought those traditions to America, they didn’t just preserve their heritage — they helped shape a new one.

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REFERENCES:

Hudson Valley Magazine. “The Origins and History of Corned Beef and Cabbage.” Hudson Valley Magazine, 10 Mar. 2021. HudsonValley Magazine

ManyEats. Paul, Gerard. “History of Corned Beef: From Irish Export to St. Patrick’s Favorite.” ManyEats, 5 Apr. 2021. ManyEats

MeatChefTools. Wagner, Rodney. “Unpacking the Tradition: Why Corned Beef Is Associated with Irish Heritage.” MeatChefTools, 1 Jan. 2025. MeatChefTools

Origin Story Guide. Maruf, Mo. “How Did Corned Beef Become Irish?” Origin Story Guide, n.d. kitchprep.com

ShortFoodBlog. Pacheco, Jacob. “Uncovering the Truth: Is Corned Beef and Cabbage an Irish Meal?” ShortFoodBlog, 18 Sept. 2025. shortfoodblog.com

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