Indian cuisine is one of my favorites, and it seems we have a dearth of Indian restaurants in our area. When I saw this recipe in an article, A Tale of Two Tandooris, by Monica Bhide, I had to try it. It’s simple and delicious! Just be sure to allow at least 8 hours for...Read More

I have many permutations of this salsa – it was very popular at my sushi bar. I’ve used it on grilled swordfish and shrimp, in tacos, served it with chips, and used it on chicken and pork chops. It’s particularly good on boneless, skinless chicken breasts that have been coated with breadcrumbs, macadamia nuts, and...Read More

This is a basic recipe that lends itself readily to variations. It can be pretty rich and is a lovely color, but it is easily prepared, and I make this from staples on hand when I find I have some cream left over from some other recipe. INGREDIENTS: 2 tablespoons grapeseed or olive oil 1...Read More

This salsa is a celebration of summer – feel free to use as many colors of tomato as you can find. Just be sure they are firm. This salsa is goes well with chips, meat, and fish. It is great on seared swordfish tacos. INGREDIENTS: 2 large firm red tomatoes (about ½ pound) 2 large...Read More