I made a dish similar to this last month, but today I substituted zucchini and eggplant for the marinated lamb.
I’m grilling the veggies on a grill pan; I’ve sacrificed one to many slices of vegetables this year to the God of the Flames. You will have leftover tzadziki, but it keeps in your fridge several days. It’s a healthy veggie dip and wonderful spread over grilled salmon or chicken.
This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. The following is a recipe I’ve been tweaking each winter when the snow flies; this year I added a cup of dry lentils to the rice. Below, you’ll find a slide show I made several years ago after … Full recipe post »
Coming off a four-week, super-intense editing of my next book, “The Welcome Home Diner”, a contemporary novel about two women opening a diner on Detroit’s east side. I get why writers isolate themselves during the process. I was assigned a well-seasoned editor determined to squeeze the best book that she could out of me. The verdict will be in the hands of … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...