I just got a book from the Burlingame Library this morning with more than 100 chicken recipes, in hope that I would find one that I would like. I found plenty that I believe would be nice and I am planning to try some of them, but I don’t have all the ingredients I need… Continue Reading
Among all, this is is the absolute best Greek appetizer/dip and maybe the easiest one to prepare. I used Kalamata olives which are fleshy and have a rich almost black color. They combine a fruity taste with a wine flavor mostly because they are cured in red vinegar. I chose a pitted variety and that… Continue Reading
