by Brian | Oct 27, 2015 | Uncategorized
This new book focuses on the iconic Mexican everyday dish, a dish that has been served for 3,000 years. The 63 regiional and authentic recipes are packaged in a book filled with history, insights on ingredients, and clearly a love of Mexican cuisine. For the full...
by Brian | Oct 26, 2015 | Uncategorized
Theo Chocolate is a national brand that began a quarter of a century ago. It's a Seattle institution with thousands of people each week taking a tour of old brick building that has been restored into a very 21st-Century.chocolate factory. The Theo team,...
by Brian | Sep 18, 2015 | Uncategorized
Friday in our Tribeca kitchen is stock day. As the workweek ends, Suzen’s cooking school may have had four or more events. Over a hundred people will have cooked, laughed, and dined here. With that many people, you can be sure we have leftovers. And leftovers...
by Brian | Aug 27, 2015 | Uncategorized
"Now what do I do?" Suzen asked. It was rhetorical. She was standing with a large lump of baguette dough in her hand. Leftover dough. On yesterday's post, I noted that wonderful English muffins are made with baguette dough. But after those muffins...
by Brian | Aug 1, 2015 | Uncategorized
This week I have been reposting our reviews for the best cookbooks of the past year. This book may be controversial, but it cannot be contested. Some British guys travel to the US, check out barbeque places across the country, return to London, open up a barbeque...
by Brian | Aug 1, 2015 | Uncategorized
Suzen has the cooking school. And she is famous for her baked bread. So on a first meeting, people will often ask me, “Do you cook, too?” I used to react a tad aggressively to that question. I was insulted. Yes, if you make great cocktails and brownies, of...
