by Brian | Jun 16, 2012 | Techniques
“62,800,000 RESULTS” That’s what appeared on my screen today when I googled “how to grill corn.” There are a lot of ideas and recipe out there. I won’t say controversy quite rages, but there are distinct corn grilling schools of thought. It boils down to [no pun...
by Brian | Jun 15, 2012 | Recipes
Salmon Leftovers. Uncooked salmon leftovers. Is there such a thing? Suzen had an event at Cooking by the Book where the main course was grilled salmon. We ordered plenty of that pink jewel, more than we needed for the 30 people in the party. So the next day we had...
by Brian | Jun 13, 2012 | Dessert Digest, Recipes
Suzen has a charming first cousin once removed named Emily. That’s her in the picture. What is the “once removed” stuff? Emily is the daughter of Suzen’s first cousin Laurie. So Emily and Suzen are “once removed.” Confused? Look up “cousins” on Wikipedia. It’ll all be...
by Brian | Jun 12, 2012 | Recipes
Lamb. A lovely meat, particularly when prepared the right way. My grandmother, all Scottish, would cook me lamb chops. And cook them. And keep cooking them. Why do Scots use mint jelly with lamb? It’s to lubricate your teeth so you have a fighting chance to penetrate...
by Brian | Jun 10, 2012 | Recipes
There are memories that seem to linger in your memory for decades, as clear as the moment you first experienced them. For Suzen and me, a trip to the fish market in Venice is one of those symbolic times. We were there one gray morning, the air cold and smelling of...
