Susanality

Articles

Easter Pie From Mother Sauce

6 days ago | susanality.substack.com | Susan Spungen

Welcome to all the new subscribers! I’m so glad you’re here. If you’re a free subscriber and you haven’t taken advantage of the spring sale yet, now is the time! 20% off of annual subscriptions for first-time subscribers continues until the end of the month. If you’re a free subscriber, you might want to consider joining the paid community so you can take advantage of things like today’s cookbook giveaway.
Pistachio-Olive Oil Passover Cake

1 week ago | susanality.substack.com | Susan Spungen

Hi all! I’m doing a little spring sale in honor of the weather (finally) starting to warm up, and to give you a chance to get in on the cookbook giveaway I’m doing in next week’s paid subscriber-only post. There will be a few of those in the coming weeks. I’m offering 20% off annual subscriptions for first-time subscribers today through the end of April. Paid subscribers get access to weekly posts that include recipes, technique video tutorials, gear round ups, and more.
A byline correction

2 weeks ago | susanality.substack.com | Susan Spungen

Hello again, and I hope you’re enjoying today’s post! In case you didn’t recognize today’s email sender, it’s because I erroneously added a past admin in the contributor field—sorry about that, and happy fish frying!
IN THE ROTATION: Stuffed Spaghetti Squash

1 month ago | susanality.substack.com | Susan Spungen

I’m not sure why, but I’ve always really enjoyed eating a vegetable out of its natural container. I remember my mother making stuffed eggplants after one of our trips to the Jersey Shore, where inevitably, there would be a stop at a roadside vegetable stand. In those days, the selection was limited to corn, tomatoes, zucchini, and eggplant, but they were all very good—and I was a kid that actually liked eggplant. I guess those memories make the dish I’m sharing with you today a comfort food for me.
3 Recipes for St. Paddy’s

1 month ago | susanality.substack.com | Susan Spungen

Whether you celebrate Saint Patrick’s Day for real, or in a green beer and Shamrock Shakes kind of way, I’m coming to you today with three recipes from the Susanality archives that would befit any kind of Paddy’s celebration. The first is an Irish soda bread that’s based on one my friend Cliodhna Prendergast made for a workshop I taught with her and in Ireland back in 2015. It was my first time visiting the country, and I immediately fell in love with the place.
Like the best part of French onion soup, and then some

1 month ago | susanality.substack.com | Susan Spungen

In just a few short days, we’ll change the clocks. Oh, joy! I’m happy to lose an hour of sleep if it means getting longer days back. I struggle through every winter, viewing the darkness as a deadline for my day. The moment it gets dark at 5 (or even 4:30), I immediately wind down. My work for the day ends, and I’m ready for dinner, and bed not long after that. You’d think it would get easier after all these years, but it only seems to get harder.
IN THE ROTATION: Tofu Steaks with Mushroom Gravy

1 month ago | susanality.substack.com | Susan Spungen

When Steve returned from his meditation retreat, he was in the habit of eating a larger midday meal and a lighter dinner. Coincidentally, I had been doing the same while he was away, because I had begun working on my next book (which is all about cookies, in case you missed the very subtle news I dropped).
Wooden Cutting Boards 101

2 months ago | susanality.substack.com | Susan Spungen

In today’s newsletter, I’m diving into everything you need to know about one of my most used kitchen essentials: wooden cutting boards. I’ll cover why I prefer them, how to care for them, and a roundup of some favorites if you’re in the market for one. But first, a little backstory on the inspiration for this post, which was a recent exchange I had with a friend of mine, Irene Wong.
COOKING CLASS: Roasting Veggies 101

2 months ago | susanality.substack.com | Susan Spungen

Roasted vegetables are so ubiquitous both at home and at restaurants, you might think you already know all about them. Roasting veggies is simple, right? Is there even that much to say about the process? Believe it or not, there is. There are so many variations in vegetables themselves (like starchiness and water content), and so many other factors to consider that it really helps to understand the techniques at work so you can get perfectly brown, not mushy, delicious vegetables every time.
LOVE THY LARDER: Baked Farro with Cauliflower, Sausage, and Kale

2 months ago | susanality.substack.com | Susan Spungen

As a recipe developer, I don’t go out of my way to be a one-pot gal. I’ve seen how sometimes, major corners are cut in terms of flavor, technique, and texture to get a recipe to fit into this category. But I appreciate having fewer dishes to wash as much as the next person — especially when the meal still turns out great. Sometimes, it just works out to cook a dish all in one vessel. This is one of those times!And this one-pot meal is truly easy.