Suzi's Blog

Chicken Breasts with Tarragon, Capers and White Wine from Patricia Wells

  Tarragon is an herb too often neglected. It offers potent, earthy flavors — ones that might remind you of walking through a garden or forest after a shower on a warm day. Use just a little, though. You don’t want to destroy the balance of this lovely sauce. The sauce, chicken, herbs and some…

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TBT Recipe: Spiced Lamb Meatballs with Garlicky Yogurt Sauce

With football season winding down, it is time for the Big games. So for this Sunday or in two week with the Super Bowl itself, you'll need some party food. From our archieves of 2014, these meatballs are football perfection. You can make a bunch and devour one quarter at a time. Spiced Lamb Meatballs…

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Egg Nog Ice Cream

  Sometimes, Suzi offers a dish at Cooking by the Book that everybody wants. Everybody. In the front of the picture you see the Salted Caramel Brownie from The New York Times and Baked. It’s lovely. It’s intense. Very intense. So we often pair the brownie with ice cream. You could do vanilla, but this…

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Bouillabaisse Accompanied by Rouille

  “What am I gonna eat?” I asked. I happen to be a little allergic to shellfish. Like deathly allergic. For her hands on cooking class at Cooking by the Book, Suzi had piles of clams and mussels and shrimp. “I have some meatballs,” Suzi smiled at me.  She seemed fine. Not mad. There was…

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