Suzi's Blog

Matambe from 100 Ways with Eggs by Ryland Peters & Small

What is Argentinian food? Beef, you thought beef, right? And right you are. Beef is central to the, but beef never becomes boring in Argentina. There is more than meets the grill. Argentina has a complex social mix of immigrants. In many ways, it could be described as Mediterranean country with a large influx for…

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Stuffing Boosted with Corn and Roasted Jalapenos

It’s Christmas. And you are reading this post! Oh, dear. You may be in search of a last minute dish for you holiday table. Here’s an easy one for you. You had stuffing for Thanksgiving most likely. You don’t want that same stuffing, do you? No, it’s okay to say it gets boring. So, here’s…

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Thanksgiving Stuffing Idea: Pork, Chestnut and Fig

In her superior Greek cookbook, The Olive and The Caper, Susanna Hoffman offers this typical poultry stuffing brimming with very-Greek ingredients. Suzi and I are pondering this question: will we use this stuffing this year in our Thanksgiving turkey. I think we will, but our discussions have reminded us of something that probably haunts you…

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Spanish Turkey Stuffing with Fruit, Nuts, Sausage and Pork

I always remember how Rod Serling would introduce an episode of The Twilight Zone. “For your consideration,” he would say. Well, this recipe is “for your consideration.” In the holiday season, at least one turkey may appear on your table. Stuffing or dressing, whether cooked in the bird or in a casserole, is just about…

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