Suzi's Blog

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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The Week To Come Here at Suzi’s Blog: Tomatillos and the Best in Cookbooks for Your Consideration

Suzen and I are happy to announce the first ever Tomatillo Week. Over the next seven days you’ll see recipes for tomatillos in myriad uses. Salsas, of course. On Monday and Tuesday you’ll see recipes for first uncooked and then cooked tomatillos salsas, ones pictures above. But you’ll also be entertained with a salad dressing,…

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Pistachio and Lemon Cake from World Class Cakes by Roger Pizey

Suzen and I first posted this recipe last year. We've returned to the recipe again, and gotten a better picture in the process. This is an elegant dessert for any time of the year but the combination of pistachios and lemon makes it very refreshing on a summer evening. Take this to the table before…

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Roasted Stuffed Artichokes with Mint Oil from The New Persian Kitchen by Louisa Shafia

It is two days in a row for looking at wonderful recipes from The New Persian Kitchen by author and chef Louisa Shafia. With a Persian background, Louisa takes an inventive look at an array of Persian dishes from appetizers to desserts. Some are classical dishes and some are one inspired by Persia but using…

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