Suzi's Blog

Brownie Styles: Fudgy, Chewy, and Cakey

Last week I posted a review of a brownie book, Best-Ever Brownies, and gave you a recipe for a cake brownie pictured above. If you were ever confused, because brownie texture and taste seem to vary so much, your confusion will be clarified here. Brownies come in three basic styles. The fudgy ones that seem…

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Irena’s Hollywood Brownies from Best-Ever Brownies

“I need a brownie recipe. For the bake sale.” Suzen was not yet frustrated, but she was getting there. A few times each semester, the wonderful kids from the Culinary Club at Hunter High School for Mathematics and Science in New York City come to Cooking by the Book for a few hours of dedicated…

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National Pie Day and the Coconut Cream Pie Made by My Parisian Cousin Zachary

  Today is March 14 or 3/14 or 3.14. Ah, 3.14 is the start of the mathematical constant Pi, a number that has been entertaining, mystifying, and satisfying us for thousands of years. The pursuit of mathematical Pi has been a complicated and ultimately productive journey. We depend on Pi everyday. If don't inflate our…

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Crème Brûlée with Caramelized Blood Oranges

  I’m not sure what it is about crème brûlée that makes it so positively addictive. It is addictive, you know. But, that addiction could never be considered bad. Fattening, but not bad. It may be the creamy texture that coats your mouth. It may be the coolness. Though of course, warm out of the…

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