Suzi's Blog

Tunisian Baked Eggs in Tomato Sauce from 100 Ways with Eggs from Ryland Peters & Small

In 100 Ways with Eggs the editors at Ryland Peters & Small offer a very diverse set of egg ideas. There are classics here, omelets and scrambles. We tend not to bake our eggs for breakfast but in other parts of the world, they do. Here is a North African dish that will make your…

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Tonkatsu and Tonkatsu Sauce from Mastering the Art of Japanese Home Cooking by Masahuru Morimoto

  My wife eats sushi. I don’t. Marriages proceed by compromising. Suzi and I do it well. We have a neighborhood Japanese restaurant with a lovely sushi bar and a chef there who greets Suzi with a smile and a list of the night’s specialties. He nods at me. I nod at him. “Tonkatsu? Again?”…

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Smoked Mackerel, Horseradish and Pickled Beets from Toast Hash Roast Mash by Dan Doherty

In Toast Hash Roast Mash: Real Foods for Every Time of the Day, British Chef and Author Dan Doherty offers some “everyday” ideas that are hardly everyday food. It’s a book filled with recipes that combine a just a few things for rambunctious meals. There are flavors, like the Pork and Prune meatballs, that are…

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Red Wine-Shallot Marmalade from The Shared Table by Don Pintabona and Judith Choate

  There are times when the most important ingredient is time itself. And patience. End to end, this dish takes well over an hour. But, oh my goodness, is it worth it. Last night we had a perfect roast tenderloin and very buttery mashed potatoes. Wonderful meal but we wanted to accentuate it. Punctuate it.…

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