Get the latest recipes from Missj9 http://www.grouprecipes.com/people/missj9 These cookies happened because I have an (abnormal?) affinity for black pepper and I really love contrasts in normally sweet items - a spicy cookie, for example. They can be baked soft and chewy, or into crisp little wafters (by adjusting the time in the oven, obviously). Consider, if you like, sprinkling more black pepper on top before baking for an extra buzz. http://www.grouprecipes.com/40063/spicy-pepper-cookies.html Not quite naan or tortilla, this flatbread is really easy and relatively quick to make. For best flavor, cook until well-browned and eat hot. http://www.grouprecipes.com/39544/non-denominational-flatbread.html This is a variation on David Lebovitz’s recipe, as published in his fine, fine book, Room For Dessert. http://www.grouprecipes.com/36816/filled-fig-bars.html Like a "thumbprint" cookie, only cuter. http://www.grouprecipes.com/36513/peanut-butter-and-jelly-cookies.html This is a very forgiving, very flexible soup. Sometimes I add rice (about 1 cup cooked) to make it heartier, or andouille (4 ounces or so) for a zingier flavor. It is best to make a day or two before you plan on serving it, as a night in the fridge does wonders to marry and intensify the flavors. Yields about two quarts. http://www.grouprecipes.com/36510/spicy-stew-with-shrimp-chicken-and-okra.html Not exactly a traditional biscotti - but tremendously tasty in your morning (and afternoon, and evening) coffee. http://www.grouprecipes.com/36323/orange-cardamom-biscotti.html The thing about wild rice is that it's really much better as a component in a rice "medley." I like to use equal parts long-grain brown rice and wild rice in this dish. You may do whatever you like. This dish isn't exactly efficient as it requires three different cooking vessels - but darned tasty. http://www.grouprecipes.com/36292/wild-rice-with-spinach-and-hazelnuts.html