• Begin by peeling and seeding the cucumber. Dice cucumber and place in a bowl with the tablespoon of salt.
• Allow to sit for about 30 minutes to draw the excess water out. Drain.
• In a food processor place the yogurt, lemon juice, garlic, cucumber, and chopped dill. Process into a smooth sauce. Add salt and pepper to taste.

Serve

• Traditionally used in gyros, Souvlaki, and other Greek dishes. Excellent with chicken or pork, or as a dip for flat bread.

• Mince a clove of garlic. Add a pinch of salt. Using your knife crush the garlic against the board until it becomes a paste.
• Make a ring out of a rolled up towel to create a cradle to hold your bowl while you work.
• In a small bowl, whisk together the garlic and egg yolk.
• Add lemon juice and whisk.
• Whisking constantly, add the oil a few drops of oil at a time until sauce begins to thicken. As the aioli thickens you can stream the oil in a bit quicker.
• Season with salt if needed but usually I find there is enough from crushing the garlic.
• Whisk in more lemon juice a few drops at a time to thin the aioli if needed. Adding more oil will thicken the aioli.
• Aioli is ready to use immediately. Cover and chill for up to two days.

• In a medium mixing bowl mix together all ingredients.
• Store unused sauce in a sealed container in the fridge.

Serve

• Great as a dipping sauce for onion rings, fries, fried pickles, fried green tomatoes, and shrimp. Also delicious as a burger or sandwich spread.

• Peel, seed, and dice cucumber. Toss cucumber with a teaspoon of salt and place in a strainer over a bowl for about a half an hour to remove water. This will keep the raita from becoming to watery. Rinse to remove excess salt.
• Place all ingredients in a food processor and mix until smooth and creamy.

Serve

• Serve with warm Naan Bread

• In a heavy sauce pan combine all ingredients and mix together well. Bring sauce to a boil, reduce heat and simmer for 1 hour, stirring often.
• Cool sauce at room temperature. Cover tightly and refrigerate.

• In large heavy saucepan heat oil and butter over moderately high heat until foam subsides. Sauté onion, garlic, carrot, celery, and bacon for about ten minutes or until onions are translucent.
• Remove pieces of bacon and discard. Add beef and pork. Cook stirring often, for about two minutes, or until meat is no longer pink.
• Raise heat and add wine and consommé, cook until most of the liquid has evaporated. Reduce heat to a simmer and add salt & pepper, sage, oregano, red pepper, and nutmeg. Simmer for about 20 minutes.
• Increase heat and add crushed tomatoes including liquid and bring to a boil. Once the sauce has come to a boil, return to simmer.
• Cook sauce at a bare simmer, partially covered for about 2 to 3 hours (the longer the better) stirring occasionally to prevent sticking. Taste and adjust seasonings accordingly.
• Sauce may be made ahead and refrigerated in a covered container for up to 2 days, or frozen for 2 months.