Suzi's Blog

Vegetable Crostata with Honey-Thyme Glaze

This year’s Valentine’s Day feast at Cooking by the Book featured duck breast — yes, that recipe will appear tomorrow. Now, duck is a little tricky. There’s the fat and how to cook it without generating duck leather. And with its own intense flavor, you have to wonder what to pair duck with. Working with…

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Tomato Crostata with Honey-Thyme Glaze from Melissa Clark

  A couple of weeks ago the Wednesday food section of The New York Times featured a photograph so big you’d have to be 20/500 not to have seen it. A tart, no a crostata with tomatoes and a shimmering honey-thyme glaze. Who would conceive of such a thing? Why Melissa Clark, of course. Suzen…

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