Suzi's Blog

Brian’s Ginrita: A Really Simple Cocktail

                  Part of the trick to entertaining is to maintain balance with the stages of the evening. When guests come to our house — which really means when they come to our kitchen where every party seems to focus — we always have an array of appetizers…

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Blackberry Sauce from Jeni

  In yesterday’s blog for corn ice cream, I mentioned that its creator, Jeni Bauer, suggested freezing the ice cream in alternating layers: ice cream and blackberry sauce. Instead, we made the sauce on the side and served it on top of the ice cream. Either way, you will consume it all. This is about…

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Peeling A Tomato: A Better Way

“Does it really matter?” Brian asked me. I would say my husband was being sincere, and not lazy, but I know him. Definitely lazy. “Get the tongs and get going.” I said. He obeyed. And, in the end, he agreed that it was better to follow the recipe. Imagine that: Joel Robuchon gives you a…

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Really Simple Anchovy, Caper and Tomato Salad

“Don’t add salt.” Suzen was issuing a command, not a suggestion. I had just described the dinner I was planning. I’m upstate and she’s in the city. Her antennae are always up when I’m on my own, the kitchen is mine, and she’s wondering what the devil I’m going to create. “No salt,” I replied…

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