Suzi's Blog

Baked Eggplant with Lemon-Infused Couscous [and perhaps other things]

I’ve done a bad thing. It’s been bothering me for a couple of weeks and I would like to resolve it. Thing is, having done this bad thing, having confessed to it, I suspect I will do it again. And again. Oh, I did not do it alone. In fact, Suzen was the mastermind. In…

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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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Pat LaFrieda’s Whole Shank Osso Buco

Famed butcher Pat LaFrieda has a marvelous new book Meat that combines information, education and wonderful recipes. This is the standard for meat books, the standard. Here’s a link to my recent cookbook review: http://www.cookingbythebook.com/cookbook-reviews/cookbook-review-meat-by-pat-lafrieda/ The homey recipes in Meat are definitely and truly Italian-American. The LaFrieda meat company is four generations old and meat has…

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Porcini-Braised Beef with Horseradish Mascarpone

Yesterday’s post was for Horseradish Cream: http://www.cookingbythebook.com/recipes/horseradish-cream-from-curtis-stone-and-beyond/ The cream is a dream unto itself, useful in myriad ways atop proteins or salad. Heck, you can use it instead of mayo in that next roast beef sandwich. But in Curtis Stone’s newest book, Good Food, Good Life, this cream is the “frosting” atop the Porcini-Braised Beef.…

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