Suzi's Blog

Cooked Tomatillo Salsa Verde from Dos Caminos Tacos by Ivy Stark

Tomatillo salsas come in two versions: cooked and uncooked. Yesterday I posted an uncooked version, fired by dried arbol chiles. Today, here is a cooked tomatillo salsa, actually twice cooked as you will see. I love this salsa. Uncooked tomatillos attack your tongue with an immediate sharp flavor. Cooked tomatillo offer a deeper, denser flavor…

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Best of the Cookbook Reviews: Meat by Pat Lafrieda

  This week I'm reposting some of the very best cookbook reviews of recent months. Meat by Pat LaFreida is simply at the very top of the meat cookbooks you will encounter. It is brilliantly illustrated and photographed. And the family recipes will become yours, too. Pat LaFreida may be the most famous butcher in…

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Best of the Cookbook Reviews: Shrubs by Michael Dietsch

This week of 7/27/2015 to 7/31/2015 I'm repeating reviews for some of the best cookbooks we've looked at here at Cooking by the Book. Let's begin with the wonderful Shrubs. Just to be clear, I love this book. I have tested more recipes out of this book than any other I have ever reviewed. And…

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Brian’s Uncooked Tomatillo Salsa Verde

This is Suzen’s favorite tomatillo salsa, bright and intense. Tomorrow, I’ll post a cooked tomatillo salsa, the one I prefer, for it seems to have a deeper, more complex flavor. But, I’m happy to eat either one. So is Suzi. And so will you. If you search, you’ll find dozens of recipes for tomatillo salsa…

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