Suzi's Blog

Peas, Ham & Eggs from 100 Ways with Eggs from Ryland Peters & Small

  Sometimes I am intrigued by a recipe’s ingredients. This dish begins by asking you for “a good glug of olive oil.” A glug? Sounds grand. In 100 Ways with Eggs you’ll discover an array of recipes that range from breakfast to appetizers to dinner and, of course, dessert. Here’s a main dish idea that…

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Cappelletti Pasta Cake with Cream, Ham, Liver and Peas for As the Romans Do by Eleonora Galasso

If you are playing blackjack, you know there are times when you have to double down. I say “have to” because if you follow that rule, and some others, you actually can make money. You actually have an advantage over the house. It’s the only casino game where that is true. And if the casino…

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Spring Garden Green Tart from Eric Lanlard

Just about four years ago, the very talented Eric Lanlard wrote Tart It Up: Sweet and Savory Tarts and Pies. It’s a delightful book where the seasonal savory treats have particular appeal. This spring tart is something you cannot resist. Spring officially arrives at the end of March. Maybe you want to get a jump…

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Garganelli with Prosciutto and Peas form Four + Water: Pasta by Thomas McNaughton

Spring is the time for peas. In Italy, peas are a seasonal food to be relished on the spot. Yes, you can get frozen peas there, and peas do freeze well. But suggest frozen peas to one of the “little old pasta” ladies working in Bologna, and you’ll get a cold stare. Search out for…

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