917-604-7591 [email protected]

TBT Idea for the Super Bowl: Turkey Medallions with Tequila Lime Sauce, Druken Red Beans and New Mexican Rice

  Sunday is Super Bowl and today is Thursday, time for TBT recipe. From 2015, here's a meal idea that seems just dandy. It's not tacos or nachos or wings. It's real food,  stuff you can make in advance and keep warm and serve when every you want. I know, some of...

And We Begin Again ..

  Sorry. I was starting to post again and then Suzi and I went to Boston for a museum show. And we got Covid. Second time. Second chances can be brutal. Speaking of second chances, we gave one to these cats. "I won't split them up," the woman said. She was the...

Roussilon Meatballs from Michele Scicolone

Meatballs? Oh, sure, an Italian recipe. Right? Wrong. This is French, from the Roussilon region in Southwest France. Too often we hear "French Food" and have images of Paris and roast chicken. France's food is as diverse as Italy's and French regional food has...

Lemon Herb Crust Salmon with Warm Lentil Pilaf and with Celery Root and Apple Slaw

Lemon Herb Crust Salmon with Warm Lentil Pilaf and with Celery Root and Apple Slaw Before you taste your food, you smell it and you see it. Gee, you might even hear it cooking in another room before your plate is presented to you. That is why Suzi is so focused on all...

Suzi’s Blog

Frozen Citrus Mango Margarita

  Mangos are curious cocktail ingredients. Much like bananas — in those banana daquiris you may have enjoyed — mangoes give you a drink with “body.” You are quite, quite aware of this texture...

TBT Cookbook Review: Summer Pie Books

I first wrote this book 6 years and 11 months ago. I said we were in peak pie season that August. This year? It has been so wet with a lingering winter that everyone is puzzled. Local strawberries...

Oh, My God, Where Are the Posts?

Hi, This is Brian and I want to reassure you that I’ll be back and blogging. I’ve taken the start of July off to focus on being calm and thinking about our peonies. Suzi and I are peony...

Rugelach from Gil Marks

    Ah, rugelach. Some people call this a cookie. Jewish culinary maven Gil Marks did. But for me, rugelach is a food until itself. These are wonderful pastries, with soft cream cheese...

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Suzi O'Rourke - 917-604-7591 - [email protected]