Suzi's Blog

Grilled Peach Slaw with Pecans

Cole slaw comes in a zillion forms, most of them bad, or not terribly healthy. Or both. I sometimes am tempted by the heaping mounds of glimmering slaw in the counter at a market, I take a plastic carton home, I taste the slaw, and then in frustration I go to my pantry. My internal…

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Perfect Peach Pie Filling

For years I have struggled making peach pie. Suzen was totally scared off. We could not get the right flavor balance: too sweet or too spicy. And there was the issue of sogginess. Big, sloppy, the-first-piece-out-of-the-pie-is-a-disaster problems haunted us. I would look at peaches, pause, and sigh. I had no solution. Until I got The…

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Peach, Tomato and Burrata Salad with Herbed Olive Oil Crostini

Eating a peach with salt, basil and olive oil is not something I would automatically do. Just too strange. But when Michele Scicolone suggests it, Suzen and I were intrigued. This salad is a favorite for Suzen’s culinary team building events. It is the ideal recipe for a small team to tackle. Plenty of slicing…

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Frozen Peach Margaritas: Ways to Drink a Peach

How best to drink a peach? White or yellow, a Bellini is a noble way to devour every flavor molecule. At another extreme, there is Peach Agua Fresca, which was blogged here just a few days ago. The agua fresca, alcohol aside, is equally refreshing. And, on yet another dimension — because it is does…

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