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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!

Creamy Tomato-Basil Raita

Raita is an Indian condiment that helps fight off those spicy dishes that India is known for. Although I have added just a hint of spice in the way of chili powder, this version is meant to be eaten as a "salad' condimnt, along with any and all barbecues you have fired up this summer or serve it along-side the scrumptious leg of lamb for Easter.


For 1 Batch(es)


  • 2 cup(s) plain yogurt
  • 1 plum tomato, seeded and chopped(about 1 cup total)
  • 1 teaspoon(s) cumin
  • 1 teaspoon(s) chili powder
  • 1 teaspoon(s) freshly chopped basil leaves(or 1/2 teaspoon dried)
  • 1 medium cucumber, peeled and sliced

Creamy Tomato-Basil Raita Directions

  1. In a bowl, combine the first 5 ingredients, blending well. Add cucumbers, stir to coat and cover. Refrigerate at least 1 hour before serving.