Suzi's Blog

Cookbook Review: The Language of Food by Dan Jurafsky

Are you a foodie? A sometimes baffled foodie? Like, why are some macaroons made with coconut and others are sandwich cookies made with almonds? And what do either of these things have to do with macaroni? Obviously nothing. Well, actually, you have food cousins there, as strange as that might seem The Language of Food…

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Cinnamon Sugar Roll Cookies

    Fans of this blog know that I have a favorite cookie: the Maxine, a refrigerator cookie with a chocolate-nut center wrapped in a dough, sliced and baked. I’ve made it for Christmas for over 30 years. Suzen and I no longer have a tree every year, but we do have this cookie. Here…

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Grilling Temperatures for Steak from Virgil’s Barbecue

At Virgils’s Barbecue in Times Square in New York City, they do thousands of pounds of meat each and every day. Maybe more barbecue than you will do in your lifetime, or at least one busy summer. The question arises: how do I know if my meat is done, especially if I want it rare…

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Cooking Corn in the Microwave

Here's a reminder from a past post here, a fast, easy way to cook corn and deal with all that mess from husking and watching the corn silk float about the room. You find silk strands in your kitchen for days, don't you? Or, if you shuck outside, you walk back into the house trailing…

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