Cookbook Review: Chocolate Master Class

We get our chocolate fix in many ways. That snatch of something on the side at the checkout stand of the supermarket. I cookie jar awaiting a midnight raid. A Sunday spent in the kitchen fashioning cake and frosting, perhaps to receive candles for a special day. And...
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Hot Raspberry Pavlova

Oh, yes. It is beautiful to behold. I was so proud that I almost did not eat it. I succumbed. Twice. “You can throw the egg whites away,” my wife said to me, “you won’t be using them.” “Like hell,” I said to Suzi. “Dessert. Pavlova.” She relented and handed me the egg...
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Chili Bacon & eggs with Sweet Potato Hash

  In Breakfast Bowls, Caroline Griffiths suggests better and more complex ways to dive into your breakfast. No more corn flakes for Caroline. There are dishes here from around the world as this Australian based writer demonstrates the diversity of breakfast. In...
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Croissant Bake from Gail’s Artisan Bakery

Here’s a bread secret. Those croissants you love? Get them as soon after they are baked as possible. After about four hours, they are not the same. They may still be good, but they will not be great. If they have been sitting in the bread case of your local...
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Suzi’s Blog

Cookbook Review: Chocolate Master Class

We get our chocolate fix in many ways. That snatch of something on the side at the checkout stand of the supermarket. I cookie jar awaiting a midnight raid. A Sunday spent in the kitchen fashioning...

read more

Hot Raspberry Pavlova

Oh, yes. It is beautiful to behold. I was so proud that I almost did not eat it. I succumbed. Twice. “You can throw the egg whites away,” my wife said to me, “you won’t be using them.” “Like hell,”...

read more

Onion Marmalade from Nick Malgieri

When you see an onion, what do you think? A thick slice on top of a burger with melted cheese drizzling down. Thins fragments in a salad? Marmalade? Oh, surely not marmalade. Whatever would you do...

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TBT Recipe: Brian’s Dill Dip

It’s summer. Happens every year, mostly. As long as you don’t live in Seattle. From a few years ago, here’s an intense summer dip. No onion soup mix here. Real, natural, ideally...

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Leek and Goat’s Cheese Picnic Loaf

This recipe comes from Gail’s Artisan Bread. Roy Levy and Gail Mejia wrote this cookbook based on their bakery experiences in London. The intent was to provide great [aka French quality] bread in a...

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Lemon-Lime Icebox Bars from Sprinkles

Too often we knock off cookies as quickly as possible. A pan of brownies. A tray of dollops of chocolate chip batter. Fast and furious. I know: a cookie pang requires speed. Cookies can, and...

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Cookbook Review: 100 Ways with Eggs

We eat eggs. Sometimes as the primary focus: scramble or hardboiled. Sometimes as key ingredient: that Devil’s food cake or those brownies you love. We do seem, however, not to exploit the full...

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Matambre from 100 Ways with Eggs

What is Argentinian food? Beef, you thought beef, right? And right you are. Beef is central to the, but beef never becomes boring in Argentina. There is more than meets the grill. Argentina has a...

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Cookbook Review: Simple by Diana Henry

This week I am traveling and I’m taking this opportunity the let you see my favorite cookbooks of the past year. If you missed these the first time, do give them your consideration. Diana Henry’s...

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