Suzi's Blog

Suzi’s Caramelized Onion Tart

If you are reading this blog on our website, Cookingbythebook.com, then you’ve discovered the site for my wife’s cooking school. Several times a week, 20 to 50 people come to our Tribeca loft and cook a meal together in our kitchen. The large group is divided up into smaller teams with each team preparing one…

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Herbed Ricotta and Beet Tart

We call them beets, but in most of the world they are known as beetroots. Mothers dread beet juice which too easily stains in spreading red blobs that are impossible to remove. Beets have wide, but often odd, use around the world. In Australia, if you order a “burger with a lot” you get a…

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Zucchini, Labneh and Thyme Tart from Fermented by Charlotte Pike

Some good things can be easily made, very easily. Take labneh, often referred to as Lebanese cream cheese. Just take yogurt, put it in a cheese cloth, tie up the cloth and suspend over a bowl. When the liquid has stopped draining, you have labneh. It’s a kitchen staple, not just in Lebanon, but across…

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Curry Onion Tart from The Cardamom Trail by Chetna Makan

I find onion tarts to be irresistible. The tart crust, gooiness of the filling, and the onion tang make for sophisticated comfort food. Sophisticated, yes, but still comfort food. It’s a recipe not to play with. And then I read The Cardamom Trail by Chetna Makan. Using her Indian heritage and her British influenced baking…

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