by Brian | May 11, 2010 | Cookbook Reviews, Recipes
Yesterday I suggested an intriguing appetizer: roasted olives with herbs, orange zest, and vinegars. You can’t start a dinner party with just one appetizer and finding something to complement those roasted olives requires some imagination. Suzen has imagination....
by Brian | Mar 31, 2010 | Recipes
One rule of life is that there are exceptions to every rule. One of my rules is that to make great food takes time. The leading restaurants of Paris have staff working 7 X 24 to embrace your palette with those velvety sauces. How can great ever be quick? This recipe...
by Brian | Mar 3, 2010 | Cookbook Reviews, Recipes
One rule of life is that there are exceptions to every rule. One of my rules is that to make great food takes time. The leading restaurants of Paris have staff working 7 X 24 to embrace your palette with those velvety sauces. How can great ever be quick? This recipe...
![Duck Breast with Blackberries]()
by Suzi | Oct 29, 2008 | Recipes
Think of a duck breast (in French, magret de canard) as a good steak with a crisp crust of fat. Like a good steak, it is best served medium-rare. As the duck breast cooks, it renders its fat, which bastes the lean breast meat. You need a good layer of fat between the...
