Suzi's Blog

Cucumber and Tomatillo Gazpacho from Corinne Trang at Cooking by the Book

  Last week I posted a recipe for Watermelon, Cucumber and Tomato Gazpacho. It’s sublime particularly as the flavor mellow and blend. The color is a soft watermelon red. This week the gazpacho is quite different. Red is gone. Tomatoes are gone from the soup itself, but do appear in a garnish — though you…

Read More »

TBT Recipe: Grilled Corn and Poblano Guacamole from Rick Bayless

If I say Chicago, what food snaps into your mind. Pizza? Dogs? Cabbage rendered in a thousand different ways? That’s a dangerous topic to ask a person from New York, the home of true pizza and the world’s best hot dogs. And, and, which city has won more World Series? Back to food. Chicago? I…

Read More »

Pickled Oysters from Brooklyn Bar Bites by Barbara Scott-Goodman

Seafood is often considered to be fragile. Fresh and lovely for a day or so, then rather not too alluring. What if you could make our oysters last for month? You can and it’s simple: pickle them. You get your seafood flavor plus the tang of the pickling liquids. From Brooklyn Bar Bites [see my…

Read More »

Brian’s Tomatillo Mary

  What can you do with a tomatillo? Eat it, of course. Either raw, in a salsa, or cooked, in a salsa. Or baked with chicken. Look at this idea for Braised Chicken with Tomatillos and Jalapenos. So you eat them. But drink them? Last year I posted an idea for a Tomatillo Shrub, noting…

Read More »