Suzi's Blog

Watermelon, Mint and Chile Gazpacho

The leaves are yellow now. As yellow as that watermelon in the background. Before the leaves are gone, before the last watermelons disappear, before the mint blackens in that first frost, this is a recipe to capture the last lights of summer. This gazpacho is best served very cold, in shot glasses, perhaps with some…

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Ike’s Vietnamese Fish Sauce Wings from Pok Pok

Pok Pok in New York City and Portland is famous for its chicken wings. Which it turns out are actually Vietnamese. That picture above is representative of your mouth and brain after couple of bites. Actually, the wings are equally sweet and hot, so the overall effect is not mouth‑destoying. Yes, the photo above was…

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Brian’s Chili Nuts

“What are you blogging today?” my wife Suzen asked me. I don’t get asked every day and when I am asked, it comes in two forms. There is the “I’m curious what you are going to please people with today” voice that I love. And, then, of course, there is the “One more cocktail or…

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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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