Suzi's Blog

Duck Confit Agnolotti with Kale and Pine Nuts from Graham Elliot

Graham Elliot is man pursuing many avenues: TV cooking shows, his restaurants. And now he’s an author with the book Cooking Like a Master Chef. My Huffington Post review is here. Here’s a dish taken from his restaurant, with its two stars, and translated for your pleasure in your kitchen. Are you a duck fan?…

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Spaghetti with Radicchio, Ricotta, and Lemon-Garlic Bread Crumbs from The Lemon Cookbook

In The Lemon Cookbook, Ellen Jackson very convincingly presents the idea that we can use lemons from breakfast to midnight. Lemon can be a dominant element, as in lemonade, or more often provide just the accents needed to take a dish from good to wonderful. On these winter nights, here’s a hearty pasta dish that…

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Butternut Squash Pasta with Bacon and Sage Brown Butter from The Homemade Kitchen

On a winter night what could be more homey, more comforting than a bowl of pasta accented with roasted vegetables, some bacon, and some browned butter. This dish typifies the recipes in The Homemade Kitchen by Alana Chernila. Alana’s philosophy of doing it yourself, in your kitchen, surround by your family is one dear to…

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Thanksgiving Idea: Pumpkin Tortelloni with Sage and Pumpkin Seeds from Flour + Water: Pasta by Thomas McNaughton

Fall is the time for pumpkins. In Italy, pumpkins are central to a combined sweet and savory filling for tortellini or the bigger tortelloni. A basic filling is pumpkin, nutmeg and Parmigiano-Reggiano. Naturally, regional variations abound, and some with quite surprising additions: crush amaretto cookies, raisins or fruits. In the vinegar capital of Modena, the…

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