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"I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries, However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night..."

Ingredients: dried yeast, eggs, warm water...

"So easy to make your own pita pockets, and even EASIER to do it in the bread machine! Kids love these for car trips or picnics; can't help but feel adventurous with one of these in the lunch box! NOTE: If you don't have a bread machine, you can STILL make this recipe...see DIRECTIONS at the bottom. COOKING TIME includes rising time"

Ingredients: warm water, olive oil, salt...

"A wonderful old English Medieval recipe for rose petal jam or rather rose petal conserve, as this is a soft set jam. Serve this elegant and fragrant jam with scones, pancakes or use it to sandwich sponge cakes together........smells heavenly and tastes magical. Make sure that the rose petals you use are not exposed to traffic pollution or have been..."

Ingredients: rose water, rose petals...

"Of all the pickles prepared in the Middle East-and there are many of them - this is one of the most spectacular looking. A delight to serve with grilled and roasted meats. Be patient and resist the temptation to open the jar before they are ready! Once opened they will keep for 4-6 weeks in a cool place, if they last that long! From a favourite book..."

Ingredients: dates, garlic, salt...

"An aromatic mixture from North Africa, also found in Turkey and Jordan. The recipe is from Jill Norman's "The Complete Book of Spices". It is sprinkled on meatballs or vegetables, and can also be mixed to a paste with olive oil and spread on bread before baking."

Ingredients: dried thyme, ground sumac...

"Haroset is the traditional fruit compote found on the Passover Seder table and represents the mortar with which the Israelites bonded bricks when they were enslaved in Ancient Egypt as mentioned in the Talmud. This recipe is a Sephardic Jewish recipe from Greece and Turkey."

Ingredients: pitted dates, fresh lemon juice...

"In the Slavic former provinces of the Ottoman Empire (Slovenia, Bosnia and Herzegovina, Croatia, Serbia, Bulgaria, Republic of Macedonia and Romania), sarmale is a traditional meal for Christmas and other religious holidays. Traditionally, a pot filled with sarmale is usually prepared for an entire family. This also occurs in Armenia, as well."

Ingredients: canned whole tomatoes, dried breadcrumbs...

"The name Tatar Boregi means "Dumplings of the Tatars" and supposedly were carried across Central Asia during the era of the Golden Horde (Genghis Khan) as dried dumplings which then could be added to boiling water for a quick meal. Since the Tatars once lived near the Gobi desert, these dumplings are probably similar to the jiaozi of China...."

Ingredients: cumin, garlic, lamb...

"This is a Turkish recipe that my friend Valerie was taught by her husband."

Ingredients: pepper, egg yolks, cooked rice...