Suzi's Blog

Bourbon Glazed Carrots from Kathleen Purvis

Carrots are an odd veggie. Yes, you can eat them raw, although it might challenge a weak crown in your mouth. Face it, carrots are dense and hard. So the tendency is to cook them long, often in the presence of lots of butter and sugar. The resulting product tastes just like dessert, soft and…

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Raspberry Shrub Syrup and Beverage

  Man goes into a bar. [Sorry, for timing reasons it has to be a man.] The bar is in New York City. The man pulls his stool up to the edge of the bar. Sawdust shuffles as the stool legs scrape along the floor. The bartender, large and flush, says, “What’ll you have?” The…

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Frozen Iceberg Lettuce with Champagne Vinegar

  There are people who do not believe in evolution or genetics. I think they are wrong. This recipe all started many years ago when I met Maria Guarnaschelli. CBTB was selected for testing The Joy of Cooking and Maria was the editor. At the time Maria told us of her daughter, Alex, who was…

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Supercharged Mayonnaise

        Mayonnaise is almost as important to sandwiches as bread. It’s automatic that we spread mayo on that bread, or incorporate it into a salad filling: chicken salad, tuna salad, ham salad, … Mayo from the store is a good product. It’s nothing like home-made mayo. Nothing. But, if you are whisk-challenged,…

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