Suzi's Blog

Chicken Breasts with Tarragon, Capers and White Wine from Patricia Wells

  Tarragon is an herb too often neglected. It offers potent, earthy flavors — ones that might remind you of walking through a garden or forest after a shower on a warm day. Use just a little, though. You don’t want to destroy the balance of this lovely sauce. The sauce, chicken, herbs and some…

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Sauce Gribiche

One central reason for the beloved quality of French food is the sauces: the range of flavor and intensities is a treasure trove for us. There is, sadly, a little reluctance to go treasure hunting. Truth is, we are all too often in a fast food mood. We are having salmon tonight? Oh, let’s open the…

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Salmon with Mashed Peas and Tarragon Butter

The supply of salmon seems endless and almost all of us indulge on a regular basis. After all, if you go to a catered event, your choices generally are steak, chicken or salmon. And salmon is often the safe choice. With safety can come boredom. It’s tragic that over time this wonderful fish can lose…

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Roasted Poblano and Crab Hush Puppies with Green Goddess Dipping Sauce from The Cast Iron Skillet Cookbook

“What are you making?” Suzen asked me. I was upstate. She was in the city. It was dinner time, I was on my own, and I had the opportunity to do whatever I wanted. Whatever. Things I had wanted for decades and never, never got to have. I don’t want to give you the impression…

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