Suzi's Blog

Egg Nog Ice Cream

  Sometimes, Suzi offers a dish at Cooking by the Book that everybody wants. Everybody. In the front of the picture you see the Salted Caramel Brownie from The New York Times and Baked. It’s lovely. It’s intense. Very intense. So we often pair the brownie with ice cream. You could do vanilla, but this…

Read More »

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 »