Suzi’s Blog

Red Curry Noodles: A Very Asian Recipe

  I am not being disparaging when I say this: Asian recipes can have a lot of ingredients. That’s a complement and actually a statement of longing. American food culture is built around fast food. Not just McDonalds and Burger King. Look at the popular cookbooks and the television shows. In 30 minutes, they’ll show…

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Herbed Meat Kebabs from Balaboosta

Yesterday I posted a recipe for tzatziki, that cucumber and sour cream side that mates blissfully with protein. Here’s a matching Middle Eastern treat: meat kebabs filled with both meat and spices. The meat flavor is not lost amidst all these ingredients, but there surely is a spice assault on your mouth. The Middle Eastern…

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Cookbook Review: Preserving by the Pint by Marisa McClellan

  When I was growing up we did canning and preserving. Canning meant pickles. “Preserving” was word rarely used. We “made jam.” Strawberry jam. Sometimes it was exotic: we added rhubarb. Sometimes we even made raspberry jam. And the pickles, well, maybe there was a sprig of dill added and a tablespoon from a box…

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Tzatziki: A Universal Side Dish

Cool. Refreshingly cool. Tzatziki, a combo of sour cream and cucumber, is a side dish that is a hallmark of Middle Eastern Cuisine. It should be on all our plates as well. Here you see it paired with meat kabobs [yes, the recipe is coming tomorrow!]. But tzatziki is a striking accompaniment to proteins of…

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Throwback Thursday Cookbook Review: Sweet Minatures by Flo Braker

  It’s Throwback Thursday and time for some a great oldie. This week we are doubling down. The book itself is from 1991 but the genesis is the 1970s. Flo Braker started a baking business that was so special, so outrageously wonderful that she was featured in a Bon Appetit article in 1979. Her “miniatures”…

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Grilled Peach Slaw with Pecans

Cole slaw comes in a zillion forms, most of them bad, or not terribly healthy. Or both. I sometimes am tempted by the heaping mounds of glimmering slaw in the counter at a market, I take a plastic carton home, I taste the slaw, and then in frustration I go to my pantry. My internal…

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