T. Susan Chang
T. Susan Chang regularly writes about food and reviews cookbooks for The Boston Globe, NPR.org and the Washington Post. She's the author of A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table (2011). She lives in western Massachusetts, where she also teaches food writing at Bay Path College and Smith College. She blogs at Cookbooks for Dinner.
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This subtle relative of bitter chicories may masquerade among the lettuces, but it's not just for salads. Sturdy escarole stands up to a saute, simmer or braise; with heat it seems to mellow and ripen in flavor, growing only sweeter for the ordeal.
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It takes a few leisurely hours to draw the magic out of meaty beef bones. Boiled at length, they produce a savory base for all sorts of soups, from borscht to pho.
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Culinary scholars and serious home cooks share their hard-won wisdom in 11 new cookbooks. They've spent years toiling in the kitchen, and now these experts are here to help you perfect your roast, indulge your sweet tooth or feed your 12-year-old. -
Some of the comfort foods we crave when the weather starts to cool require a lot of time and effort to get to the table. But these simple fish dishes offer warmth, autumnal flavor and the soulful reassurance of a full-bodied broth — without all the effort.
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At this time of year, most gardeners have too much of a good thing. What to do with it all? T. Susan Chang offers some tasty breads you can make in the blink of a baker's eye.
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Black pepper, basil, balsamic vinegar — in ice cream? If typical frozen treats leave you feeling a bit pedestrian, food writer T. Susan Chang has some recommendations that may sweep you off your feet.
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Tucked in their natural confines and simmering in their own briny juices, these delicate meats cook up quick and delicious on the direct heat of the grill. But you may have to eat quickly, too. You can make them in dozens, yet somehow they vanish off the plate as inexorably as the last evening tide.
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Out of fellow-feeling for friends who eat gluten-free, food writer and noodle lover T. Susan Chang pondered a life without wheat that is not a life without noodles. When it comes to wheat-free, she says, Asian rice noodles are the crossover stars. But they're not alone.
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This season's standouts praise America's culinary traditions from coast to coast — and everywhere in between. Authors of these plainspoken and charming cookbooks craft memorable recipes around just a few well-chosen flavors: meals for every day that are anything but. -
If you find yourself tearing through egg yolks in the kitchen, with a surplus of whites left behind, don't just toss them out. It's the white that gives life to sweet and spicy nuts, sichuan pork and classic cookies like macaroons and financiers.
