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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Snapping turtles look to suburban New England gardens to lay eggs as their habitats are increasingly threatened. So the next time you're checking the progress of the peas and lettuce this spring, beware. -
These cookbooks take fruits and vegetables fresh from the field and the farm stand to delectable extremes. Writer T. Susan Chang has gleaned 10 top cookbooks that will make even the most devoted carnivore slip into accidental vegetarianism. -
If you're the sort of person who thinks nothing of a midnight turn on the dance floor, you can handle mixing up a simple dough or cracking a couple of eggs while the moon sets sail across the sky. Then, when morning comes, flip on the oven or stovetop, and sip your coffee smugly while breakfast essentially makes itself.
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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.
