Suzi's Blog

Lemon Confit from Ruhlman’s Twenty

Your kitchen bookshelves may be crowded, but you know there is always room for one more. This is the one more you really need. Michael Rhulman is a food journalist, chef, book writer, and, best of all, explainer of the long and complex food culture that we share. Rhulman’s Twenty is his latest work, one…

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Suzi’s Lemon Salmon Packets

Salmon Leftovers. Uncooked salmon leftovers. Is there such a thing? Suzen had an event at Cooking by the Book where the main course was grilled salmon. We ordered plenty of that pink jewel, more than we needed for the 30 people in the party. So the next day we had leftover, uncooked salmon. “Salmon cakes?”…

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Lemon Lust Bars from Flour

  Ah, lemon bars. No other cookie is so sure to disappoint. Remember that warning song from Peter, Paul, and Mary: “But the fruit of the poor lemon tree is impossible to eat.” If not impossible, then distinctly unpleasant. Lemon bars come to you usually dry to the point of desiccation, cracked like the Mojave…

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Simple Citrus Glaze to Spike Your Cake or Cookies

There is absolutely nothing wrong with a pure white cake coated with a thick vanilla frosting. But there certainly are ways to boost the flavor and surprise your dessert companions. First, you can add some zest, literally, to the cake batter. The zest of one large orange or two lemons will offer a tease of…

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