Suzi's Blog

Roasted Pepper and Anchovy Dip

Do you cook with the usual suspects: onion, potato, tomato, beef, …? If I say “dip” for potato chips do you reach for the sour cream and a pack onion soup mix? It’s time to break free. Oh, let’s keep the sour cream, but we’re going to do something deliciously different. I’ve posted recently about…

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Spaghetti with Cold Tomato-Mint Sauce

Imagine New Jersey was an island, with tall mountains separating alluvial valleys filled with farmland baked by the sun, and surrounded by warm waters flush with lobster, tuna and anchovies. And just like New Jersey, a lot of people speaking Italian. Well, fewer people, maybe just a million or so. That’s Sardinia, after Sicily, the…

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White Anchovy Vinaigrette

I love versatile dressings, ones that can be used on salads, cooked meats, or vegetables. This vinaigrette is all of that and more. From How to Roast a Lamb by Michael Psilakis, this dressing is a waterfall of flavors: anchovies, herbs, mustards, vinegar and more. Once assembled and whisked, the dressing is a light mustard-colored…

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