Suzi's Blog

Shumai or Japanese Shrimp Dumplings from Mastering the Art of Japanese Home Cooking by Masahuru Morimoto

My local Japanese restaurant is wonderful. I walk in and even before I have sat down, I can hear the bottle of beer being opened and the back a voice in the kitchen shouts, “Shumai! Double order.” This appetizer is ubiquitous in Japanese restaurants for a very simple reason: utterly and incredibly delicious. Soft flavor…

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Low Country Cast-Iron Skillet Scramble from Big Bad Breakfast by John Currence

  In the dazzling new book Big Bad Breakfast, author John Currence goes all out to exploit his Southern culinary heritage. Born in New Orleans with all its French influence, he went to college in Virginia and North Carolina, but often visited Charleston in the heart of South Carolina Low Country. This recipe combines Low…

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Bouillabaisse Accompanied by Rouille

  “What am I gonna eat?” I asked. I happen to be a little allergic to shellfish. Like deathly allergic. For her hands on cooking class at Cooking by the Book, Suzi had piles of clams and mussels and shrimp. “I have some meatballs,” Suzi smiled at me.  She seemed fine. Not mad. There was…

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Tamarind Honey Shrimp from Sirocco

  Iranians love all things sour. So says Sabrina Ghayour, author of the colorful, brilliantly colorful, Sirocco. Iranian recipes abound with lemons, limes, pomegranate molasses, young plums and tamarind. Here tamarind paste, with its tartness, is married with honey to create, along with some chili oil, a marinade that embraces jumbo shrimp. This is not…

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