Suzi's Blog

Red Wine-Shallot Marmalade from The Shared Table by Don Pintabona and Judith Choate

  There are times when the most important ingredient is time itself. And patience. End to end, this dish takes well over an hour. But, oh my goodness, is it worth it. Last night we had a perfect roast tenderloin and very buttery mashed potatoes. Wonderful meal but we wanted to accentuate it. Punctuate it.…

Read More »

Suzi’s Caramelized Onion Tart

If you are reading this blog on our website, Cookingbythebook.com, then you’ve discovered the site for my wife’s cooking school. Several times a week, 20 to 50 people come to our Tribeca loft and cook a meal together in our kitchen. The large group is divided up into smaller teams with each team preparing one…

Read More »

Curry Onion Tart from The Cardamom Trail by Chetna Makan

I find onion tarts to be irresistible. The tart crust, gooiness of the filling, and the onion tang make for sophisticated comfort food. Sophisticated, yes, but still comfort food. It’s a recipe not to play with. And then I read The Cardamom Trail by Chetna Makan. Using her Indian heritage and her British influenced baking…

Read More »

Corinne’s Pickled Onions

Corinne Trang is a central figure here at Cooking by the Book. She does many things, all of them well: teaching, creating menus, helping clients. But what Suzi and I always wait for is appetizer time. Clients coming into Cooking by the Book for a corporate team building event are greeted with beverages and appetizers.…

Read More »