Suzi's Blog

Orange Honey Syrup for Cornbread

A few days ago, I posted a recipe for chipotle cornbread to use in stuffing. Cornbread recipes came, literally, in all flavors. And all cultures have adopted cornbreads. In Greece, they make cornbreads called bobota. The Greeks thankfully  bear us gifts. Cornbread can be dry. You’ve surely had some that seem to be as delicate…

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Sweet and Sour and Fiery Ribs

My favorite cuisine? Well sort of Mexican, Southwestern, Thai, French, Italian, Japanese, Chinese. You know what I mean. I like a lot things and the “most liked” can depend on the time of day, the smells on the street, how long since my last pasta gorge, or how long since I ate some great ribs.…

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Honey-Glazed Spago Corn Bread from Dessert by the Yard

  “I’m making the corn bread,” Suzen announced. “Oh, good, honey,” I said. Then I bit my tongue as hard as I could and left the room. How, how was this possible? I had just given her my copy of Dessert by Yard, a treasure trove of wonders, like My Favorite White Birthday Cake with…

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Honey Cinnamon Syrup: A Topping for Desserts and an Ingredient for Cocktails

                Last week I posted a Passover cake that used a Honey Cinnamon Syrup. This wonderful syrup itself  is a mighty force that has many uses. You can apply it to ice cream, adorn pound cake, or apply to a warm corn muffin for breakfast. Or, you can…

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