This is the ultimate topping for our Decadent Chocolate Cake.

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For a long time we pondered the question, can we bake a whole grain cookie that is comparable in texture, flavor, and moisture, to a conventionally baked cookie? You see, my wife has been an exceptional baker since she was a teenager. She approaches baking with a precision that rivals aircraft engine manufacturing, weighing every ingredient and meticulously sizing up cookie dough on a baking sheet.

She was initially reluctant to move towards 100% whole grain flour, convinced that only a blend would approximate the end result she was accustomed to after years of baking some of the finest cookies and cakes many have ever tasted.

Well, with a hefty dose of skepticism, she agreed to embark with me upon the search for the elusive whole grain cookie that could stand toe to toe with a white flour challenger. While we have by no means abandoned our quest for the perfect whole grain cookie, we have arrived at a recipe that we think most will agree is a winner.

Our three grain chocolate chip cookie is delicious. It will win over the chocolate chip cookie afficionado while giving the whole grain purist a warm glow in their heart. Three delicious grains combine to create a texture and flavor we are confident you will enjoy. Bake yourself up a batch today and, by all means, let us know what you think!

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There are many obvious reasons why restaurants are able to coax flavor from food in ways that we mere mortals can only aspire to. Yet, 800 degree ovens and 35,000 BTU burners aside, home cooks are often unable to reproduce some of the subtle flavors found in even the most simple of restaurant dishes.

I’ve made tabouli at home many times. I enjoy the fresh flavors of the herbs, the texture of bulgur wheat, the delightful combination of olive oil, lemon juice and kosher salt on the tomatoes. All of these elements blend gracefully as an ideal compliment to a savory kibbeh or grilled seafood.

Although I never openly acknowledged it, my tabouli always fell short of my favorite Lebanese cafe’s. While their version used less bulgur wheat than mine, there was something more subtle that distinguished its flavor. It had that elusive, aromatic quality that characterizes Lebanese food.

This weekend, I prepared a Lebanese Tabouli recipe submitted by a member. I was surprised to see cinnamon listed among the ingredients. I was further surprised to find that the subtle flavor that had long eluded me in other tabouli recipes was, in fact, the cinnamon.

My western palate, accustomed to cinnamon in sweetened baked goods, did not anticipate how the cinnamon would contrast with the garlic and lemon. The flavor combination produces a very subtle, distinctly Lebanese character. The three combine to harmoniously create a delicate, balanced flavor that is typical of the tabouli I have enjoyed in some of my favorite Middle Eastern cafes.

We enjoyed the tabouli along with some excellent Southwestern Shrimp, a very simple preparation that will surprise you. The mild kick of the chili powder works perfectly with the delicate flavors of the tabouli.

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