Suzi's Blog

Zinfadel Spaghettini with Spicy Rapini

In Michael Chiarello’s Bottega, the head notes describe this dish as crowd pleaser. And as a celebration of Zinfandel. Spaghetti always seems to come to the table adorned with tomatoes. Here’s a way, by cooking in Zinfandel, to achieve a far more royal red color. A simple marriage of pasta and redness blessed by wine…

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The Geometry of Pasta and Tagliolini with Crab

The Geometry of Pasta is book you can’t miss. That title by itself seems unusual. Since Brian is both a foodie and a mathematician, I just had to this book up for him. The book’s physical design is exceptional: clean Deco-style fonts in stark black ink on linen white paper. Each page has a film…

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St. John’s Eve Pasta: Anchovy and Almonds

Mario Batali is a culinary legend, a bundle of energy who has had enormous impact on America’s culinary landscape. His capacity for activity seems boundless: television including Iron Chef, restaurants spanning the continent, personal appearances, cooking contests, and, of course, cookbooks. But not just any cookbooks, for Batali is an enthusiastic advocate for finding and…

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Macaroni, Tomatoes, Spicy Sausage

This is my favorite Sunday pasta dish. Dried pasta is such a convenient and versatile food, there are many ways to serve it. This idea comes from the many great Italian meals I have enjoyed in New York. Grana Padano is an Italian cow’s milk cheese from the northern region of Emilia-Romagna. I like its…

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