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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Cucumber Mint Tzatziki (pronouinced Za Ziki)

This is a classic Greek side dish, which can be served with meat and vegetable dishes, as well as accompanying souvlaki or gyros and always served ice cold. It is the perfect accompaniment to grilled lamb.


For 4 people


  • 1 cucumber
  • 1/2 teaspoon(s) salt
  • 2 teaspoon(s) minced garlic in oil, rinsed
  • 1 teaspoon(s) apple cider vinegar
  • 2 cup(s) strained Greek yogurt
  • 4 tablespoon(s) extra virgin olive oil
  • 1/2 teaspoon(s) chopped, dried dill leaves

Cucumber Mint Tzatziki (pronouinced Za Ziki) Directions

  1. Remove the skin of the cucumber and grate it. Salt the cucumber and leave it in a colander for half-an-hour and then drain well.Put it in a bowl with the garlic and the rest of the ingredients. Mix them all well with the help of a fork. Put the dip in a bowl, add salt if needed and decorate it with few dill leaves.