Suzi's Blog

Green Beans with Frizzled Scallions and Ginger

  Green beans are wonderful. You can depend on them, for they always taste the same. Same flavor, same drying mouth feel, same trailing after taste that screams: you just ate green beans. Since it is one of the few vegetables Suzen can readily get me to consume, she has thoughtfully been expanding her green bean…

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Green Bean and Asparagus Salad with Roasted Garlic and Garlic Vinaigrette

My mother was deathly allergic to garlic, so I never had garlic until I was about twenty-four and tried an Italian restaurant in East Baltimore. Cheap restaurant, so when the food tasted different to me, I made a face. A discussion with a waitress followed and I suggested she get her own fork and taste…

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Grilled Succotash

Everybody probably recognizes the phrase “sufferin’ succotash.” The phrase was uttered by the cartoon cat Sylvester and at times by Daffy Duck. That was in a gentler time when F-bombs were not strafing our cultural environment. “Succotash” itself is an Indian word from the Northeast meaning “boiled corn kernels.” The dish was once very popular,…

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Friday Night Green Beans with Onions and Potatoes

The combination of Easter and Passover at the beginning of spring can create culinary overload. In ancient cultures, the “new year” began in the spring, when winter’s darkness was finally gone and the green sprouts announced that a new year had finally arrived. The holidays provide the opportunity for celebrations embracing food. And they often…

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