Suzi's Blog

Spaghetti with Garlic, Tomato, Mint and Fresh Tuna from PASTA by the CIA

Source: Pasta by The Culinary Institute of America [Gianni Scappin, Alberto Vanoli, and Francesco Tonelli] The Culinary Institute of America — yes, that CIA —  is recognized as the best culinary school in America. If you can’t invest two or four years to attend, then you have an alternative: the series of cookbooks written by…

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Spicy Cucumber Tomato Salad from Flavors of Malaysia

Okay, let’s do a scavenger hunt. Go to your bookshelf, the bookshelf you have devoted to cookbooks. Good. Now go to the row devoted to Asian food. Good. Now go to the section devoted to Malaysian food. Good? Or not good? Oh, you don’t have Malaysian books? Or any Asian books? Good God, no cookbooks?…

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Chile Potato Tart: Rich Tomato and Potato Flavors

Yes, that’s an empty tart shell, waiting to serve you. What you need is a delicious way to fill it to the brim. Here’s an elegant way to serve potatoes and tomatoes in a tart with with a crust that adds the flavor overtones of Parmesan and chili. “Tart” is, for me, a special word.…

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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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