Suzi's Blog

Eggplant Pate from Olives, Lemons & Za’tar

No, it’s not pate like you’ll find in Paris. But it surely has the vibrant quality of a signature dish. This Eggplant Pate, from Olives, Lemons, and Za’atar by Rawia Bishara, seeks to inundate you with layers of texture and flavor. This can be an appetizer with wine before your meal, the salad, a side…

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Chicken Terrine from Northern Italy

  If you are going to do something, then do it well. With intensity and passion. For example, take chicken. “Tastes just like chicken” may be the most used culinary insult available. Because chicken can really, really be exceptionally good. Yet we are all quite stuck in our cooking-chicken ways: baked, roasted, barbequed. How can…

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Baker’s Foie from Tartine Bread

Pâté is a four letter word. Foie gras are two four letter words. Either way, they conjure up a vision of something unhealthy, that takes too long to make, that is a hotsy-totsy food. There are many reasons for not touching the stuff. On the other hand, in that gourmet section of your grocery store,…

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James Peterson’s Country Terrine

James Peterson is a master cook and author. So when he says his country terrine “is a bit more sophisticated than the usual versions” you want to pay attention. The layers of different ingredients here create a checkerboard pattern that is Parisian stunning. Making this dish requires a little patience, and probably a second set…

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