Suzi's Blog

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

m4s0n501 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…

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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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Horseradish Cream from Curtis Stone and Beyond

In tomorrow’s post, you’ll find a recipe for Porcini-Braised Beef with Horseradish Mascarpone from Curtis Stone’s new book Good Food, Good Life. It was the Horseradish Mascarpone that hooked Suzen and me on making the recipe. Curtis always has these little side things, like the Horseradish Mascarpone, that enliven and broaden the base recipe. This…

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