Suzi's Blog

Spaghetti with Garlic, Tomato, Mint and Fresh Tuna from PASTA by the CIA

Source: Pasta by The Culinary Institute of America [Gianni Scappin, Alberto Vanoli, and Francesco Tonelli] The Culinary Institute of America — yes, that CIA —  is recognized as the best culinary school in America. If you can’t invest two or four years to attend, then you have an alternative: the series of cookbooks written by…

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Steamed Mussels with Cream, Saffron and Mint from James Peterson

“It looks beautiful,” I said to Suzen. “The smell is great.” “Try one,” she dared me. I passed. Allergies. My next mussel is her next inheritance. It was Valentine’s Day and Suzen’s feast for class — Bubbles and Bites — was this marvelously rich and beautiful dish form James Peterson. The combination of mussels with…

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Super Bowl Idea: Grandma Rose’s Chocolate Layer Cookies

No Super Bowl party can conclude with a victory dessert. Long ago in Portland, Oregon, Rose Nataflin had a bakery that drew crowds out the door. Her two cookbooks, now sadly out of print, are treasures. This layered chocolate cookie from Rose is a reminder of how grand a cookie can be. A chocolate brownie…

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Cucumber Mint Splash

It can be a bit of a challenge to come up with a flavorful cocktail in short order. A bartender is trained to do it, but at home we tend to move a bit slower. If you want a cool beverage, now and with no fuss, where can you turn? This idea uses ingredients readily…

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