Suzi's Blog

Parmesan-Crusted Veal Chops Finished with Lemon and Capers

  There is a lovely book — Olives, Anchovies, and Capers by Georgeanne Brennan [2001] — that Suzen and I often turn to. We love food with a bite, thus explaining our penchant for hot sauces and the cuisine of Santa Fe. But Mediterranean cuisines have long had the techniques and recipes to satisfy anyone…

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Savory Palmiers from Ina Garten

Palmier? Your mind instantly thinks of a wide, thin sweet pasty, laden with sugar. Perhaps paired with a cappuccino in a Paris café. They are big and they are a meal. A savory palmier? That’s got to be an oxymoron. How could you possibly make something that is not sweet, or, worse, potentially even healthy?…

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Parmesan Crusted Chicken Breasts with Tomatoes and Basil

How can you make chicken taste better than chicken? Enfold it with flavor. Inundate it with cool contrasts. In the summer, it’s easier to do than you might think. Take chicken breasts, marinate them in garlic and mustard, then coat with breadcrumbs and Parmesan, cook in butter, and finish by topping with chopped summer tomatoes…

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Sourdough Bread from Crust with Parmesan

March has traditionally been a slow month for me at Cooking by the Book.  Exhausted by winter, people are anxious for spring, checking flower beds for just one green shoot poking through all that white stuff on top. Several years ago I had the March-nudgies and I was driving my staff crazy.  They said, “Go,”…

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