Suzi's Blog

Harissa and Carrots Thanks to Olives, Lemons and Za’atar

  We were at DeGustibus, the cooking school at Macy’s, listeing to Rawia Bishara discuss her new book Olives, Lemon, and Za’atar. She went to the core philosophy of cooking, her book, and her immensely satisfying Brooklyn restaurant Tanoreen. “Use what you have. Fresh. Today fresh,” she repeated throughout her demo. She used harissa in…

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Super Bowl Idea: Brian’s Super Chili Nachos

My personal culinary debt to Mexico is great: margaritas, Caesar salad, and nachos.  If you just add chicken wings, marshmallow fluff, and brownies, I think that constitutes a completely balanced diet. And while you won’t be consuming all of those at your Super Bowl party — well, probably you won’t — nachos are a core…

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Chile Potato Tart: Rich Tomato and Potato Flavors

Yes, that’s an empty tart shell, waiting to serve you. What you need is a delicious way to fill it to the brim. Here’s an elegant way to serve potatoes and tomatoes in a tart with with a crust that adds the flavor overtones of Parmesan and chili. “Tart” is, for me, a special word.…

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Poblano Chili con Carne from James Peterson

From James Peterson’s Meat comes a new level of heat. His interpretation of chili [not chile] uses meat along with beans, but it’s the poblanos that make the difference. This is a hot dish. A beer evoking, tongue singing recipe that will put sweat on your brow. Those are facts, not a complaint. This chili…

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