Suzi's Blog

Ice Cream Bases, Melissa Clark, and Philadelphia: A Road to the Best Ice Cream

If you are a fan of the Wednesday New York Times Food Section, as I am, then you recognize that picture above. Red hair, strong nose, wide eyes, and studied intent. Melissa Clark is my favorite Times writer. When I pick up the Wednesday paper, I scan first for her. Does she have an article…

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Cookbook Review: Pure Vanilla Offering Vanilla Bourbon Maple Syrup

Mankind can probably never repay the Totonac Indians. Unfortunately, I don’t think there are any Totonacs left. In 1519, they were conquered by the Aztecs. Now, the Aztecs did take prisoners, but only so they could take their hearts. So, I’m afraid there are no descendants left. They were clever people. Orchid lovers. Foodies. Somehow,…

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Very Vanilla Layer Cake

Have you ever wanted that classic white cake of your childhood? Very white? Very vanilla? With a great chocolate frosting? Oh, you may not even know quite what I’m talking about. Your age needs to have a first digit that is bigger than 3, because I’m talking about a classic cake that you either got…

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Vanilla Baking Condiments

This is a two-part blog. In a week, I’ll describe the perfect cake. Perfect. Rich, eggy vanilla layers with a devastating chocolate buttercream frosting. It’s the cake of your dreams. But to get the cake, you need to make a couple of what are called “baking condiments.” An intensified vanilla extract, and some vanilla-scented superfine…

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