Suzi’s Grandmother’s Latkes

Growing up in Brooklyn, Suzi would travel to her grandmother’s apartment. She would climb the staircase to the third floor, her hand on the wall and not the handrail. If the wall was warm, her grandmother was making latkes. That made a young granddaughter most happy....

TBT Recipe: Brian’s Chicken and Dumplings

I first posted this five years ago and every year since it has appeared on our table at least twice. Comfort food can be simple, like mac and cheese. Or it can require some care and feeding. Chicken and dumplings is not an immediate, no-brainer dish. On the other...

TBT Cookbook Review: Risotto! Risotto! by Valentina Harris

This is one of “those” books. You know, the ones where the very first recipe in the book tells you that the rest of the pages will be wonderful. The recipe in question here is Chicken Stock. Author Valentina Harris has already explained that great stock is essential...

Cookbook Review: Cooking South of the Clouds

Like you, I like surprises. This book is a surprise for me because two years ago I got a book Georgia Freedman co-authored: There’s Always Room for Chocolate, the story of Brooklyn’s The Chocolate Room. Now I have Georgia's new book: Cooking South of the Clouds, the...

Suzi’s Blog

Cookbook Review: Higgidy: The Cookbook

I’ll be honest: if I see a pie book, I tend to buy them. I’m a sucker for pies. Not, not just sweet ones. Can you resist a grand Chicken Pot Pie? In the UK, there is a firm Higgidy with a great...

Yes, Butterball, and It Is Perfect

If you google “how to roast a turkey” there are now about 30 million hits. Probably too much for you to consume as you the annual search for how to get a perfect turkey. Here’s an...

Cookbook Review: The American Bar

Globalization is an interesting and important. For twenty years or more, we’ve been told about its benefits and the dangers. Culinary globalization, like the spread of cocktails around the world, is...

A Different Pesto Path: Walnuts or Pecans

You know pesto: basil + pine nuts + Parmesan-Reggiano. It’s good. It’s interesting. And it can get boring. Just a little boring. Always the same. So, let’s try something different. Out with the pine...

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