Not your ordinary “shake-n-bake” chicken that our grandmothers and mothers use to make. The chicken is brined first and then coated with a spicy batter before being plunged in hot grape seed oil and fried until golden brown. Delicious hot or cold.

A light and refreshing Moroccan salad made with cucumbers, red peppers and slivers of red onion. Great as a meal on its own or with grilled chicken or fish.

I grew up eating lamb very often, by the time I flew from the nest at the tender age of 18, I did not like lamb.  Four years later I found myself in the Bay …

I love to make a “nice” dinner on Sunday night. Ending one week and moving into another on a good note so to say. I stumbled upon this recipe forMerguez Spiced Lamb Shanks with Chickpeas in the November issue of Food and Wine and just knew we had to make it for the following reasons: I love lamb, Lenny loves chickpeas and we both love spice.