Suzi's Blog

Herbed Crushed Potatoes [well, really smashed]

Often we prepare our potatoes with swiftness. One [step] and done. Baked or fried or boiled. Salt, pepper, butter or mustard or sour cream. Quick and ready to eat. Consider a different, slower, more complex, but oh-so-good path. These potatoes are cooked twice: once in a simple boil and then roasted with oil you have…

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Inventing Your Own Dips

  You’re about to make a dip. What are you going to use. Onion soup mix in sour cream? Please, take a moment. Look at the post “Not Your Mother’s Onion Dip from Diane Morgan” published on April 17, 2014. There the base is sour cream but also mayo with some vinegar on the side…

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Herb Sorbet to Add to Your Holiday Fare

Here’s a savory trick. You are having a holiday meal, a traditional one. Turkey, stuffing, gravy, mashed potatoes, and something cranberry. What can you do to make that meal different? You can’t take away the gravy or the stuffing, but you can add something fresh and bright. Offer your dinner mates a little break between…

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Jacques Pepin Bread Crumb Crusted Chicken

There can be no argument. The best chicken recipes in the world are French. Now, I have just insulted advocates for Italian cuisine and Chinese and every BBQ fanatic across America. I love all those other styles, but it’s just a plain fact: French recipes and techniques for chicken produce a combination of flavor and…

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