Michael Schwartz, the James Beard Award-winning chef from Miami, contributed his grilled (or oven roasted) yogurt-marinated leg of lamb to my column today. With it is his salsa verde recipe, good for pork or lamb. No mint jelly for us!
For readers who can’t have wheat or are avoiding it for diet reasons, I give a gluten-free yellow cake recipe suitable for a birthday cake or other celebration.
It’s all in today’s Sun Sentinel Food section, along with chef profiles, columns and other notable recipes.