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Greek Lollipops

Dave DeWitt General Leave a Comment

By Harald Zoschke Greece (or its politicians) may not be particularly popular these days, but Greek food is great, and so are these barbecue “lollipops,” inspired by the country’s cuisine. This recipe is a classic in German BBQ forums (I believe credit may go to Thorsten in Wesel). It goes like this: Brushed with olive oil, thinly sliced zucchini strips …

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Lamb: It’s Not Just for Easter Anymore

Lois Manno In the Kitchen with Chile Peppers Leave a Comment

By Mike Stines, Ph.B. Roast lamb with mint jelly is a classic fancy meal for Easter, but lamb – cooked in a variety of ways – is great anytime of the year. Lamb, hogget and mutton are all sheep, the difference being the age of the animal. “Lamb” is the term for a sheep under one year old (also known …

Thai Blue Elephant

“If You See a Blue Elephant….”

Kelli Bergthold Asia Leave a Comment

By Dave DeWitt Recipes in this article: Kae Phad Prik (Chillied Lamb) Laab Ped (Duck Salad with Chillies) Tow-hu Paew Wan (Sweet & Sour Tofu) Kanom Kluai (Banana-Coconut Cones) Another London restaurant recommended by Pat Chapman was Blue Elephant, sister restaurant to La Porte des Indes, and owned by the same restaurant group.  Pat and Dominique couldn’t join us because …