Suzi's Blog

A Gentle Banana Cake from Lisa Yockelson in Baking Style

It was one of those conversations that just was going sideways. I had just suggested three, yes three, different desserts to try this past weekend. Her responses grew in intensity. “Chocolate cookies. Chocolate pie,” her voice began to rise. “Chocolate cake.” Now she was loud. She continued in strong style, “There are flavors other than…

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Chocolate Comfort Cake with Creamy Chocolate Frosting from Baking Style by Lisa Yockelson

Someone reminded me that I owe you this recipe, this perfectly perfect recipe from Baking Style by Lisa Yockelson. This is the ultimate combination: luxury in the chocolate cake and then this creamy, almost fudgy frosting. My mother made this style of frosting, a long time ago, and I had forgotten about it. But one…

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Salted Caramel Brownies from The New York Times and Baked

Suzi is serving this brownie every week at Cooking by the Book. Teams come here to cook a meal together and then gobble up their creations for lunch or dinner. Suzi put these brownies on the menu, knowing that folks would home in on the idea of a brownie and caramel and salt. They do.…

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Quince Tatin with Cinnamon Cream from Sirocco by Sabrina Ghayour

Quinces are related to apples and pears, albeit distantly. It’s an Asian fruit grown mostly in Turkey and China. Very little is grown in the Western Hemisphere and the closest to us is Mexico. Quince trees are modestly high and most often appear in mixed orchards with other fruit trees. Some quince can be eaten…

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