Suzi's Blog

Cardamom-Infused Apricot and Almond Chili Jam from Red Hot Chili Sauce Book by Dan May

For each of her corporate events — where teams come into our kitchen to cook together — Suzen loves for her guests to begin enjoying food from their first steps. So, as soon as the coats are off, guests are welcomed with appetizers. We serve a very, very wide range of appetizer dishes but one…

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Tomato Chile Jam from Preserving by the Pint

It’s the perfect confluence of words: tomato, chile, and jam. This is a universal food. Almost. I would not be putting this jam on my breakfast toast, actually. It has more sizzle than I want to start my day with. But, on a toasted slice of bread with goat cheese, this jam is an ideal…

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Heirloom Tomato Jam with Lemon from Miriam Rubin

I was in an upscale cheese store in Midtown. A great store we know well. A jar labeled “Tomato Jam” caught my eye. I knew that I could convince Suzen to take it home since it said “tomato” and the “jam” part would just slip past her. Particularly if I mumbled over the right syllable.…

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Holiday Gift Idea: Incredible Products from Johnson Berry Farm

Suzen and I are quite adamant about making everything ourselves. We buy raw ingredients, of course, but we really love the freshness that comes from our kitchen instead of a bottle, or jar, or package. On the other hand, there are things that we must buy because there is simply no way we could begin…

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