Suzi's Blog

Crisp-y Duck Salad from Leon Happy Salads

Is there an ingredient you cannot resist? Oh, you cannot say chocolate here. None of us can resist chocolate. No, name something savory and little elegant. For me, it is duck. Show me a duck recipe and I’m ready to cook. Yesterday I published a cookbook review for the lasting Leon cookbook. This one, Happy…

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TBT Recipe: Parmesan-Crusted Veal Chops Finished with Lemon and Capers

  This Thursday the TBT recipe is a classic combo: vealand capers. There is a lovely book — Olives, Anchovies, and Capers by Georgeanne Brennan [2001] — that Suzen and I often turn to. We love food with a bite, thus explaining our penchant for hot sauces and the cuisine of Santa Fe. But Mediterranean…

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Roast Pork Sandwich from The Nordic Kitchen by Claus Meyer

When we say, “I’ll have the pork sandwich,” here in America that very often means pulled pork with Carolina-style barbeque sauce. Yeah, you can taste it now, can’t you? There are other ways to do pork, other delicious ways. We have Num Pang here in New York, a Cambodian sandwich shop that makes an incredible,…

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Madam Rêve from Experimental Cocktail Club

I have an Italian friend who is a lovely man. And forceful. “Drink this,” he put a glass in front of me. “You’ll like it.” I looked at it. Strange color, not bad, just a little strange. “Don’t look. Drink,” he insisted. And so I discovered Aperol, the civilized alternative to Campari. They are made…

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