Suzi's Blog

Quick-Braised Spring Vegetables from Curtis Stone

I am writing this on March 20, 2015 at 6:40PM. In eight minutes, it will officially be spring. The equinox will have occurred. I always think of spring and daffodils. Those first brave crocus, of course, followed by fields of tulips. Warm afternoons with yellow sunshine and bright new green leaves. I’m looking out my…

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Four-Meat Meatloaf from Pat LaFrieda

“Is this going to fit?” Suzen waved her hand at me, a hand encased in a rubber glove coated with round meat. Lots and lots of ground meat. I held up the 9X5 inch loaf pan she had prepared, moved it over the bowl, and shook my head. “If you try to put all that…

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Candied Pistachios

Suzen’s cooking school in New York City is Cooking by the Book. For almost 30 years we have been doing events for corporations and private parties. People come together here, cook together, and eat the feast they have prepared. Thirty years is a long time and the key to that success is Suzi’s staff, most…

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Blue Cheese [and Buttermilk] Salad Dressing from Alton Brown

Dinner was to be salad and the salad was almost ready. But the salad was naked, undressed. “Find me a buttermilk dressing,” Suzen said. She speaks, I obey. It just works better that way. I did a little Googling, and found “the recipe.” This recipe appears on many, many sites, most of which do graciously…

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