Review: Samarkand City (사마르칸트시티)

I half hesitate to share this place because: 1. I'm by no means any expert on Uzbeki cuisine 2. I found this place so enjoyab…

Grilled “Tandoori” Lamb – Hold the Tandoor

Since I didn’t cook this marvelous meat in a tandoor oven, it’s not actually tandoori lamb, which will save some of you the time …

American Gyros – Mystery Meat Demystified

If you’re from Greece, you’re probably pretty confused right now, and wondering why I’m calling this gyros. There, pork and chick…

Turmeric Lamb Stew Under Pressure

Sometimes my favourite recipes are the result of a mistake (or what I like to call, a happy accident), an empty pantry or when Sh…

Mini Kofta with Beets, Hummus and Zhug at The Hot and Spicy Food Festival

As one of the ten chefs participating in the Ten for the Next Gen Series at Harbourfront's Hot and Spicy Food Festival   I wa…

How to Debone & Butterfly a Leg of Lamb for Fun and Profit

As promised, here’s the video for how to debone and butterfly your own leg of lamb. Since I am going to save you a few dollars, w…

Roasted Leg of Lamb with Pomegranate, Garlic & Herbs – Happy Easter Indeed

I’ve done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It’s s…

Review: Lamb and Pork Pita and Greek Salad From Greek on the Grill in Itaewon

One of my fondest food memories from all my travels is a humble gyros place in Athens, back when I was studying abroad in Europe.…