Suzi's Blog

Butter, Fresh Sage and Walnut Sauce from Lidia Bastianich

With Thanksgiving behind us, but with frost on the ground, we can all use some lighter food with an autumn touch. Here’s a pasta sauce from Lidia’s Family Table that is deliciously different. This Butter, Fresh Sage, and Walnut Sauce is lovely over many pasta choices. Lydia’s book has recipes for freshly homemade walnut-flavored pasta,…

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Cilantro Sauce

Cilantro is a lively herb that we mostly encounter diced up in salsa or in guacamole. The sharp flavor is unmistakable. Cooked cilantro? That’s a much more rare experience, yet this sauce will convince you of some hidden flavor powers of cilantro. This sauce is a thick, dense amalgam of cilantro and chicken-based stock. It…

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Blackberry Sauce from Jeni

  In yesterday’s blog for corn ice cream, I mentioned that its creator, Jeni Bauer, suggested freezing the ice cream in alternating layers: ice cream and blackberry sauce. Instead, we made the sauce on the side and served it on top of the ice cream. Either way, you will consume it all. This is about…

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Salmon, Tomato and Dill Sauce: A Tapas Treat

Tapas dishes can be simple yet delicious. Or they can be a bit complex and totally delicious. This is the latter. It’s a fabulous dish that will awe anyone who eats it. The prep time here includes peeling tomatoes, a necessary step to make sure that the texture of all the components is delightfully consistent.…

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