This was my first time cooking with a lamb tenderloin. I have done beef and pork but never lamb. The lamb is very small and delicate. I decided to travel to Greece on this one but with a couple of twists (yeah, what else is new). So we start with a Greek yogurt marinade with…

I have had eggplant quite a lot as an adult. It’s always been with an Italian flavor palate. Now I did a riff on Mexico a few months ago, but I just couldn’t do another eggplant Parmesan. You folks know how bored I get with the same food and when I get bored, I experiment….

This is a great chicken dish for the fall; it has tender chicken with a buttermilk soak. I also gave it a second soak in juices and herbs for flavor. I learned something new on this recipe: I used a copper grill sheet for the first time and have to say, it worked great. I…

Followers of this site know one of my favorite places is the Manassas Farmers Market.  I saw some red jalapeños and some figs, and I was off to the races. (Well, walking back to the car.) Now we have a primer on practical pepper protocol; the proclivity of heat provided is practically done by pepper size….

This is a summer treat that takes me to South Beach. Not your classic key lime pie, it’s lighter and more refreshing. I found that the time you whip is important so whip it, whip it good. I used a ready-made gluten-free crust because I got lazy, but the taste testers didn’t mind. It’s not…