Suzi's Blog

Salted Caramel Brownies from The New York Times and Baked

Suzi is serving this brownie every week at Cooking by the Book. Teams come here to cook a meal together and then gobble up their creations for lunch or dinner. Suzi put these brownies on the menu, knowing that folks would home in on the idea of a brownie and caramel and salt. They do.…

Read More »

Dead-Easy Pork Ribs with Palm Sugar Glaze from Cooking, Blokes & Artichokes by Brendan Collins

In Cooking, Blokes & Artichokes: A Modern Man’s Kitchen Handbook chef, and now author, Brendan Collings provides guidance to all men. Including the kitchen-challenged. You don’t really need courage to cook, just a smile, a great guide, and perhaps a beer in hand. Take this rib recipe. Simple, for he calls in dead easy. And…

Read More »

Dark Chocolate Brownies from Caramel by Carole Bloom

In her book Caramel, Carole Bloom calls these Caramel Layered Dark Chocolate Brownies. Simple calling these Decadent Chocolate Brownies might have been a tad more accurate. These are exceptional. And I do bet you can just eat one. Do not make these if you need to sleep sometime in the next eight hours. I know. I…

Read More »

Caramel Ice Cream from Carol Bloom

When I was growing up, if you said “caramel” then everyone knew just what you meant. In aisle 3 or 4 of every supermarket, you found the candies and there would be that big bag of Kraft caramels, individually wrapped in the cellophane that seemed quite unwilling to yield to your fingers. Sometimes, someone would…

Read More »