TBT Cookbook Review: The Ultimate Shrimp Cookbook by Bruce Weinstein

Oops. It's Friday and I wrote, but did not publish, the TBT cookbook review. Here it is, late but awesome. Bruce Weinstein has been crafting wonderful books for twenty-one years. They span every aspect of dining from drinks to desserts. Oh, he tossed in a knitting...
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And on the Seventh Day …

Suzen runs her cooking school, Cooking by the Book, here in Manhattan. A hundred people or more come through our kitchen each week to cook, laugh, and enjoy their creations. It's intense with the dayes beginning by 8AM with early deliveries and ending only after 10PM...
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TBT Recipe: Duck Breast Tostadas with Chipolte-Fig Sauce

Look at those duck breasts. They scream, "Eat me!" And so Suzi and I do. Duck is a favorite of ours, in part because it does NOT taste like chicken. At her cooking school, Cooking by the Book, Suzi has a bit of a challenge offering dishes. People come here, cook...
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Braised Country-Style Pork Ribs with Chipotle

The bottom line here is in that picture: if you like a slab of pork spareribs, one fragrant with spices, then this is the recipe to try. From an article in The New York Times, Suzi and I were struck by the abundance of flavors employed in this rib recipe. As they...
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Suzi’s Blog

Cookbook Review: The Farm Cooking School

Americans dabble with their food, both what we make at home and what we seek in restaurants. We crave some basic skills for that home cooking. “How do I cut this chicken?” is a question we all...

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Braised Sour Red Cabbage with Pomegranate

Gizzi’s Seasons Eatings by Gizzi Erksine is a book I’ve reviewed here. Gizzi is British, actually British-Italian and her book radiates the holiday treats of both cultures. It is a bright, bright...

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Fudge Cake from What Can I Bring?

In the impressive and delightful What Can I Bring? Elizabeth Heiskell covers a lot of territory. On display her is true Southern food, comfort food to be sure, authentic to the last detail, and...

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Adding Eggplant to Your Pizza!

Eggplant. What cuisine popped through your mind? Greek, North African, Indian? Maybe Italian but not Pizza Italian. This idea comes from Dolce Vita Pizzeria Enoteca in Houston, Texas. Yes, it’s an...

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Mushroom Rellenos from New Mexico

Rellenos without cheese? Without a relleno? Yes and yes and all is fine. There’s a delightful pair of books, Green Chile Bible and Red Chile Bible, that Suzi and I got long ago in Santa Fe. We pop...

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