Suzi's Blog

Parmesan-Crusted Veal Chops Finished with Lemon and Capers

  There is a lovely book — Olives, Anchovies, and Capers by Georgeanne Brennan [2001] — that Suzen and I often turn to. We love food with a bite, thus explaining our penchant for hot sauces and the cuisine of Santa Fe. But Mediterranean cuisines have long had the techniques and recipes to satisfy anyone…

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Veal Schnitzel from Neue Cuisine [and Perspectives on Vienna]

Among world cities, Vienna has long ranked as capital of cuisine. Two years ago Neue Cuisine: The Elegant Tastes of Vienna was published. With fall upon us and winter before us, hearty yet elegant food is what our tables demand. Neue Cuisine remains an inspirational source for you to consider. Author Kurt Gutenbrunner has a…

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Veal Chops en Papillote by James Peterson

James Peterson is a name that any foodie will instantly recognize. His career as chef, restaurant owner and now distinguished writer has earned him accolades every step of the way. Who hasn’t opened Sauces and marveled at the details and scope of that award winner. Peterson is unique in his knowledge, both scientifically of how…

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Tuna Tonnato from Jean Anderson

Many, many years ago, when I was first entering the food world, I had the great privilege to partake in one of Anna Teresa Callen’s cooking classes. Anna Teresa orchestrated this masterful class in her classic West Village apartment. It was a doubly intoxicating experience. We had the wonderful smell of her cooking and the…

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