Suzi's Blog

Puree of White Beans with Roasted Garlic and Rosemary

On a snowy Sunday, I found Suzen checking out our cookbooks. “What are you looking for?” I asked. I can be helpful. Sometimes. “Something interesting,” she said calmly. She’s not six feet tall so her hand was reaching up to manipulate the books on the top row. “Something chocolate?” I suggested. Suzen likes chocolate. “Go…

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Spaghetti with Garlic, Tomato, Mint and Fresh Tuna from PASTA by the CIA

Source: Pasta by The Culinary Institute of America [Gianni Scappin, Alberto Vanoli, and Francesco Tonelli] The Culinary Institute of America — yes, that CIA —  is recognized as the best culinary school in America. If you can’t invest two or four years to attend, then you have an alternative: the series of cookbooks written by…

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Roasted Garlic Salsa for Super Bowl Nachos

If nachos are on your agenda on Super Bowl Sunday, then here’s a salsa specifically recommended for your dish. The little book The 50 Best Salsas has a delightful range of salsa ideas. This Roasted Garlic Salsa is the one specifically dedicated to making your nachos distinctive yet easy. To construct your nachos, put a…

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Quick Cassoulet

  Cassoulet is a charming word and a most delicious dish, filled with layers upon layers of flavors. Of course, making cassoulet is rather like running the marathon. It’s a journey. I began life as a “quarter miler” or 400 meter sprinter. When I took up marathoning, which is at the opposite of the “how…

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