Suzi's Blog

Carote from Parma: Carrots with Onions, Sugar and Parsley

You may not have noticed, but carrots are an endangered species. Oh, no, they are not going to disappear. But they are becoming the Rodney Dangerfield of vegetables. You doubt me? Okay, when was the last time you ordered carrots as a side dish at a restaurant? When was the last time you saw them,…

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Sauce Gribiche

One central reason for the beloved quality of French food is the sauces: the range of flavor and intensities is a treasure trove for us. There is, sadly, a little reluctance to go treasure hunting. Truth is, we are all too often in a fast food mood. We are having salmon tonight? Oh, let’s open the…

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Suzen’s Triple Meat Meatloaf

“Curly Parsley? What the hell did you buy curly? I only eat flat leaf!” I was in the other room but her voice can carry. I looked down at the shopping list. It said “parsley [flat] and celery.” I went into the kitchen to face the music. She was standing there, parsley in one hand…

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Grilled Succotash

Everybody probably recognizes the phrase “sufferin’ succotash.” The phrase was uttered by the cartoon cat Sylvester and at times by Daffy Duck. That was in a gentler time when F-bombs were not strafing our cultural environment. “Succotash” itself is an Indian word from the Northeast meaning “boiled corn kernels.” The dish was once very popular,…

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