Suzi's Blog

Cheese Rolls from The Cheese Board

This Thursday I wrote a TBT cookbook review of The Cheese Board: Collective Works from the great cheese collective in Berkeley, California. It’s a great culinary institution and this book is a tribute to the most talented bakers that have refined the collective’s recipes for decades. This is Suzi’s favorite recipe from the book: the…

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Babka ala Food and Wine Magazine

Babka is a yeasted bread that is loved by multiple cultures: Jewish, Eastern European and Russian. So, I was surprised when I asked Suzi, a lovely Jewish woman with root back to Bialystock, if she had ever made babka. "No," she said. "It's the cover of this month's Food and Wine," I said. "Get it,"…

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Savory Bread Pudding ala Suzen

My mother was not a great cook, nor a bad one. She was, I am sure, a very typical 1950s and 1960s, mom in the kitchen. She had a repertoire of a dozen, maybe twenty, recipes and these rotated across the days of the week. Fish on Fridays at first. Roast beef on Sundays. She…

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Focaccia from English Muffins

  "Now what do I do?" Suzen asked. It was rhetorical. She was standing with a large lump of baguette dough in her hand. Leftover dough. On yesterday's post, I noted that wonderful English muffins are made with baguette dough. But after those muffins have been cut out, there is dough left. Precious dough that…

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