Suzi's Blog

TBT Recipe: Pork Roast with Garlic-Parmesan Cream

In a word, this dish is a surprise, a wonderful surprise. I first posted it two years ago. It's going to be freezing here tonight, which only makes sense since the World Series just began and the baseball is so much better when the weather is cold and the ball comes at you like a…

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TBT Recipe: Juicy Pork Cutlets with Warm Winter Coleslaw from Pork by Phil Vickery and Simon Boddy

  Officially, it is fall. Temperature wise, it really is fall. From two years ago, here is a consumate cold night meal: pork cutlets brined in sugar and salt, served with warm coleslaw composed of white and red cabbage and tossed with a dressing composed of walnut oil, olive oil, sherry vinegar and some sugar and…

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Cabbage Rolls with Tomato Garlic Sauce from The Slanted Door

Wednesday I did a cookbook review for The Slanted Door, a book featuring the recipes of Charles Phan and his marvelous San Francisco restaurant. The restaurant, a mecca from the day it opened for twenty years, offers Charles’ very refined blend of his native Vietnamese heritage with the influences of San Francisco — the ingredients,…

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Dead-Easy Pork Ribs with Palm Sugar Glaze from Cooking, Blokes & Artichokes by Brendan Collins

In Cooking, Blokes & Artichokes: A Modern Man’s Kitchen Handbook chef, and now author, Brendan Collings provides guidance to all men. Including the kitchen-challenged. You don’t really need courage to cook, just a smile, a great guide, and perhaps a beer in hand. Take this rib recipe. Simple, for he calls in dead easy. And…

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