Suzi's Blog

Curried Mussels with Sweet Red Pepper from Gillian Duffy

What more is there to say? You look at this picture from Hors d'Oeuvres and you simply want to pluck that mussel off the page and indulge. Unfortunately, it’s only a picture. You need a trip to your fish market. In Hors d’Oeuvres, author Gillian Duffy offers an array of appetizers from the simple to the…

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Red Curry Noodles: A Very Asian Recipe

  I am not being disparaging when I say this: Asian recipes can have a lot of ingredients. That’s a complement and actually a statement of longing. American food culture is built around fast food. Not just McDonalds and Burger King. Look at the popular cookbooks and the television shows. In 30 minutes, they’ll show…

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Curried Lamb Shanks with Carrots, Chickpeas and Potatoes

        Whatever was wrong with me? I used to hate chickpeas. Hate. With passion. Now, I love. With passion. And I know why. This year we have come across an exceptional hummus recipe [http://www.cookingbythebook.com/recipes/red-pepper-hummus-smoked-paprika/] and now this sumptuous dinner treat from Curtis Stone. In a word, this recipe is magnificent. And just…

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Curry Roasted Cauliflower from Good Housekeeping

Cauliflower is becoming one of our favorite veggies. The trick has been to extend the basic flavor. Usually, you’ve had steamed cauliflower and, I think, at best that result could be described as distinctive, but not something you’d crave every day. Well, if you change technique and add some accenting flavor, wonders can occur. Instead…

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