Suzi's Blog

Caraway Rye Biscuits from Around the Southern Table by Sarah Belk

Here’s another American classic from Around the Southern Table by Sarah Belk. Southern Table is a tour de force of historic dishes with a trove of culinary history in the headnotes. In colonial America, white flour was priced at a premium. So the colonists would make “thirded flour” with equal portions of white flour, cornmeal…

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Suzen’s Apple and Rye Stuffing

There is a lovely work called the Thanksgiving Cookbook by Holly Garrison that has a Calvados Rye Stuffing. I’ve blogged the recipe and we loved it. Thing is, this Thanksgiving our grandson Daniel was with us. It just seemed a bit of a stretch to incorporate that Calvados into something a 12-year old was about…

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