Suzi's Blog

Xinjiang Cumin Lamb Ribs

Over the next two weeks, we have some holidays and the opportunity to create feasts with new flavors. This most elegant recipe is from Andrew Wong and his book A. Wong The Cookbook. Xinjiang is a province in the far northwest of China, huge in area with 1.6 million square mile and very distant from…

Read More »

Lamb Shanks with Olives and Herbs from Kim Laidlaw

Kim Laidlaw’s Quick Slow Cooking contains a bevy of recipes from around the world. And while the original recipe from half a planet away might not be prepared in a slow cooker, Kim’s particular expertise in this book is using that slow cooker to craft a meal that tastes authentic from the first bite to…

Read More »

Parsillade Lamb Chops

  August is stumbling to an end. I say stumbling because it has not fended off fall at all. Some years, summer is strong into September. This year, fall was appearing in the first week of August. You may have some “tell” trees near you. We do. These are those trees whose leaves begin to…

Read More »

Summer Lamb with Fennel and Roasted Nectarines from Clodagh’s Irish Kitchen

At Cooking by the Book, Suzen has surrendered. There are just some dishes that she cannot get her corporate clients to eat. Guests come here, cook together in our large kitchen, and dine on their own creations. People will just not eat Bambi. Not here, but they do in Ireland. And not just in the…

Read More »