A Dessert for An Icelandic Volcano

Sometimes things happen. Or don’t. Tonight Suzen was to have had an event here in New York City featuring a team with members from around the world. Folks just gathered here in our kitchen to cook. Instead, they are still scattered around the world. That volcano in...

Grapefruit Syrup

From earlier posts on this blog, you know I love cocktails that have a fruit base. A citrus syrup is the ideal beginning for a variety of cocktails. This recipe for grapefruit syrup was included in an earlier blog for a Grapefruit Martini, and I’m elevating it...

Best Burger

Every day we consume millions and millions of burgers. Most of them from fast food restaurants. Most of them adequate at best. They may fill you up, but to be satisfied you are hitting the fries, the sodas, and shakes at the same time. Where, where do you go for a...

Berry Puree

Spring is deepening and in upstate New York we are already enjoying the bounty of the South. Fresh berries, real berries with natural sweetness and flavor, have arrived. If you ever question the value of modern transportation, take a look at your produce section of...

Tomatillo Temptations Part 3

I have offered two versions of tomatillo salsa recently. Here is the third and easily the best. The reasons to love this salsa are many. Flavor, of course. The aroma of fresh cilantro. The vibrant green color. This is awesome salsa. Unlike the two earlier ones, this...