« Spellings, love abound for ground, seasoned lamb


Tribune News Service

Kefta, made with ground lamb, grated onion, and chopped mint and parsley, are served on a crisp salad of grated carrots with lemon-honey-chile dressing. (Abel Uribe/Chicago Tribune/TNS)

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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