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candlelightMAKING IT SEXY IN THE KITCHEN: Cooking with your significant other can produce more than just delicious foods, it can also provide intimate and sexual stimulation outside the bedroom. Making a meal for my partner has always enticed a sexual excitement within. Perhaps its because with every meal I make, I incorporate a bit of passion in it. Which only gets stronger as I prepare a meal with my lover in mind. Being in a busy kitchen; cooking fast, sweating from the heat of the stove, reaching, stretching can look like a refined dance: sensual and provocative. This too is what you experience cooking with your love. Him brushing his lower regions against yours as he squeezes pass you, your breast grazing his arm as you reach for the parsley. All ingredients in the recipe of seduction.


Light candles on the table, use glass plates, silver utensils and long stemmed wine glasses. Build up the sexual tension. Cook foods that require you to use your fingers, that have a moderate amount of spice, that are long and stringy or that remind you of body parts.

 Though many lack the refined baking skills of Martha Stewart, don’t let that scare you away when in the kitchen with your love. Whether the cake comes out lopsided or the pie is perfect its about the experience. Push yourself, step outside your comfort zone it will show your partner your fearless side. When making deserts with your love pick easy to moderate recipes (unless you two are about that life). Pick recipes that have fruits, chocolate, or frosting these tend to make the mouth look very attractive: kissable.  REMEMBER ALWAYS HAVE FUN!!!


Chocolate Covered Strawberry Trifles

 covered strawberries


 1 box Betty Crocker Red Velvet Cake mix, baked according to package directions
 1 (8 ounce) carton whipped topping 
1  1/2 cups hot fudge sauce
3 cups fresh sliced strawberries


  • Cook and cool Betty Crocker cake mix in an 8×13
  • Spoon whipped topping into each of 6 serving glasses ( or trifle dish if you have). Add a layer each of hot fudge sauce, cubed cake, and strawberries. Repeat layers. Top with whipped cream and garnish as desired.


Harissa Lamb Meatballs





For the sauce: 

  • 1 shallot, minced
  • 1 garlic clove
  • 14-ounce can of diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon ground harissa
  • Salt

For the meatballs:

  • 1 pound ground lamb
  • 1 1/2 teaspoon ground harissa powder
  • 2 tablespoons minced mint
  • 2 tablespoons Italian parsley
  • 1 small shallot, minced
  • 2 garlic cloves, minced
  • 3 tablespoons bread crumbs
  • 1 large egg
  • 1 1/2 teaspoons salt
  • Zest of 1/2 lemon


  1. In a dutch oven or medium-sized pot, set over medium heat, add a tablespoon of olive oil.
  2. When hot, add the shallot and cook until translucent, about 2 to 3 minutes. Add the garlic and stir until fragrant, about 1 minute.
  3.  Add the can of diced tomatoes and mix in the tomato paste, along with the ground harissa and about 1 teaspoon of salt. Give it a good stir and simmer, uncovered, until it slightly thickens, about 20 minutes.
  4.  In a large bowl, mix together the lamb, harissa powder, minced mint, Italian parsley, minced shallot, minced garlic cloves, bread crumbs, egg, salt and lemon zest.
  5. Mix it all together until everything is evenly incorporated.
  6. Roll out meatballs. Place them on a sheet of wax paper or parchment paper side by side. Heat a few teaspoons of oil in a skillet, set over moderately high heat. Sear the meatballs, in batches, until browned on both sides, about 1 to 2 minutes. Immediately transfer them to the pot with the tomato sauce.
  7. Continue these steps until you’ve seared your way through all of the meatballs. Cook the meatballs in the sauce for an additional 10 minutes. Keep the meatballs warm, turning the heat down to very low, and covering the pot, until you’re ready to serve.


Roasted Cauliflower With Pine Nut, Raisin, and Caper Vinaigrette





  • 1 head cauliflower, trimmed and cut into 8 wedges
  • 6 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon sherry vinegar
  • 1 tablespoon honey
  • 2 tablespoons capers, rinsed, drained, and roughly chopped
  • 1/4 cup toasted pinenuts
  • 1/4 cup raisins
  • 2 tablespoons finely chopped fresh parsley leaves


  1. Adjust oven rack to middle position and preheat oven to 500°F. Toss cauliflower with 3 tablespoons olive oil. Season to taste with salt and pepper.
  2. Transfer to a foil-lined rimmed baking sheet. Roast until cauliflower is tender and deeply browned on both sides, about 20 minutes total, flipping cauliflower with a thin metal spatula half way through roasting.
  3.  While cauliflower roasts, combine remaining 3 tablespoons olive oil, vinegar, honey, capers, pine nuts, raisins, and parsley, and season to taste with salt and pepper.
  4.  Transfer cooked cauliflower to a serving plate and spoon dressing on top. Serve immediately.