Suzi’s Blog

Throwback Thursday Cookbook Review: Cooking with David Burke

Today, David Burke has a restaurant empire. He calls it a group but it is an empire of ten superb dining establishments. Now “establishment” is a good noun for that business but would be a terrible adjective for David himself. He’s anything but. Twenty years ago he published Cooking with David Burke and you could…

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Green Beans with Minas Cheese and Brazil Nuts

Oh, God help me. We are in the market and Suzen is in the produce section and she has her hands in the green beans. Please, help me. “Uh, we’re gonna have …” I begin to plead. “Yes, we are,” she begins. “These are very healthy.” “We just had healthy,” I tried a new strategy. “Yes,…

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Cookbook Review: Texas on the Table by Terry Thompson-Anderson

How would you like to elevate your personal cooking? Really, truly elevate it. What if you could create signature dishes, ones you would expect to find in a pricey and multi-starred restaurant? What if you could do that yourself and, as a side benefit, do it with just a little jalapeno-chipotle sizzle? No, you do…

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Holiday Wines with Eric Asimov at Cooking by the Book

Eric Asimov has been the chief wine critic for the New York Times for a decade and has a new book, How to Love Wine: A Memoir and Manifesto, ready just in time for our holiday seasons. He's coming to Cooking by the Book on Wednesday, November 19th for a session of tasting and education.…

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Cookbook Review: Mug Cakes by Mimi Sinclair

We live in a “big world.” We have the web, Big Data, and budgets in the billions or trillions. It used to be that a few million was lot of money. In Manhattan, a few million is a real estate down payment. It is natural that a countertrend appear: small, contained, personal. We’ve already seen…

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Pork Roast with Garlic-Parmesan Cream

In a word, this dish is a surprise, a wonderful surprise. The word “shoulder” has origins that can be traced back only a few hundred years. In Old High German, it may have meant “shield” which strikes notes of strength and firmness. Today, a shoulder cut of meat is considered to be “less than grand.”…

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