Detroit Free Press Cooking with Susan Marie Section

COMMENTARY AND CRITICISM /
Cooking with Susan Marie

Fennel: Eat raw or roast, sauté, stew

QUESTION: How do you prepare fennel? Can it be eaten raw? -- Lori Stewart, Maybee ANSWER: Fennel, with its bulbous base, thick stems and feathery fronds, can be cooked many ways. You also can eat it raw. It has a crunchy texture similar to celery. Fennel's flavor is like sweet anise or licorice, but it's not overpowering.

Jun. 13, 2012

COMMENTARY AND CRITICISM /
Cooking with Susan Marie

Build a better burger and win big bucks

Do you have a knack for putting together a good burger? Or perhaps you're known for grilling the perfect patty? Your best burger might have what it takes to win some cash in contests now taking entries. The granddaddy of these is Build a Better Burger, now in its 21st year and sponsored mainly by Sutter Home Winery in Napa Valley, Calif.

Jun. 7, 2012

COMMENTARY AND CRITICISM /
Cooking with Susan Marie

Cooking with Susan Marie: Butter gets a boost by adding herbs

QUESTION: A recent recipe called for an herbed butter with a steak. What is herbed butter and how do you make it? -- Jim Rekuc, Gibraltar ANSWER: To make herbed butter, also called compound butter, simply mix fresh herbs with softened butter. There are plenty of variations and uses.

May. 31, 2012

COMMENTARY AND CRITICISM /
Cooking with Susan Marie

Susan M. Selasky: Don't walk the plank, cook with it

QUESTION: What's the best way to prepare cedar planks for the grill? How many times can they be used? -- Bobbi Lang, Trenton. ANSWER: Cedar planks are great for adding smoky flavor.

May. 24, 2012

COMMENTARY AND CRITICISM /
Cooking with Susan Marie

Keep shrimp frozen for quick meals

QUESTION: What is a good size shrimp to have on hand? I tend to shy away from frozen seafood because it can be expensive. How long can you keep it? -- Julie Hanus, St. Clair Shores