Cookbook Review: Breakfast Bowls

For most of us, our early life has us eating breakfast out of a bowl. I ate Kellogg’s corn flakes by the boxload. I added some sugar to them, of course.  I am old enough so I can remember a “new” product: frosted flakes. I added sugar to those to. I had an inattentive...
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Peas, Ham & Eggs from 100 Ways with Eggs

Sometimes I am intrigued by a recipe’s ingredients. This dish begins by asking you for “a good glug of olive oil.” A glug? Sounds grand. In 100 Ways with Eggs you’ll discover an array of recipes that range from breakfast to appetizers to dinner and, of course,...
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TBT Recipe: Buttermilk Maple Spice Cake

This week's TBT recipe says to throw away the calendar. Unless you are in Australia. It's spring here and a long way from the flavor and intensities of fall. But isn't maple syrup really a flavor for all year. And spices are always welcome. So, here maple syrup and...
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TBT Cookbook Review: Lost Recipes by Marion Cunningham

When she died at age 90 in 2012, Marion Cunningham left a culinary legacy that might be matched but that could never be surpassed. A California native, she became an expert in that specific cuisine and support both California chefs and culinary movements for decades....
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Suzi’s Blog

Cookbook Review: Breakfast Bowls

For most of us, our early life has us eating breakfast out of a bowl. I ate Kellogg’s corn flakes by the boxload. I added some sugar to them, of course.  I am old enough so I can remember a “new”...

read more

Peas, Ham & Eggs from 100 Ways with Eggs

Sometimes I am intrigued by a recipe’s ingredients. This dish begins by asking you for “a good glug of olive oil.” A glug? Sounds grand. In 100 Ways with Eggs you’ll discover an array of recipes...

read more

Cookbook Review: Growing Up Gourmet

My wife Suzi has had her cooking school, Cooking by the Book, for 29 years. She’s recently made an observation: everybody eats. Ah, but how well do they eat? And what do they eat and how do the...

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Shumai: Japanese-Style Shrimp Dumplings

My local Japanese restaurant is wonderful. I walk in and even before I have sat down, I can hear the bottle of beer being opened and the back a voice in the kitchen shouts, “Shumai! Double order.”...

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White Chocolate-Cinnamon Blondies

I just posted a cookbook review of Butter & Chocolate by Shelia G. Mains, the founder of the Brownie Brittle company. You may have snacked from of the millions and million of bags she has...

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Cookbook Review: China The Cookbook

Sometimes a cookbook, however complex, can be described in a single word. Like, magnificent. Or, maybe, encyclopedic. I think the best singled word description for China: The Cookbook is actually...

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Cookbook Review: Rum The Manual

For twenty-five years Dave Broom has been writing about spirits with zeal and skill. He produced the marvelous Whiskey: The Manual in 2014, manifestly THE tour book to the grandeur of whiskey. That...

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Cookbook Review: Sweet and Tart

Carla Snyder has had 30-year career cooking, catering, writing, and bringing to thousands the treasures of her kitchen. In her eighth book, Sweet and Tart, Carla tackles the difficult job of a...

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Cookbook Review: The Tacos of Texas

I know, the title says tacos and Texas, but you need a little pause here. Suppose, for example, you were about to visit Italy and wanted to taste “pasta.” What are you going to do? Eat one dish and...

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Tropical Cupcake Trifle from Sprinkles

  Trifles are considered a wonderful summer dessert. It is not summer. Who cares? Why not pretend we are oh so close to warm or even hot days. This recipe comes from Spinkles, the wonderful...

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TBT Recipe: Simple Pan-Fried Trout

  Suzi and I were at a restaurant bar, waiting for a table. The gentleman next to us was avoiding the wait. A waiter brought him a plate of trout, frosted with strips of cucumber and papaya...

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