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T. Susan Chang

T. Susan Chang appears in the following:

Cook Your Own Adventure: 11 Cookbooks For Kitchen Dreamers

Wednesday, December 16, 2015

Maybe it started with that one ambitious friend with the homebrew habit. Or that co-worker who quietly obsesses about Malaysian food at home, after work. Maybe you know someone who orders unpronounceable spice mixes online, in bulk, or spends a long weekend building a smoker out of concrete blocks.

This ...

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Best Cookbooks Of 2014 Offer Tastes And Tales From Around The Globe

Wednesday, December 10, 2014

2014 was a year for faraway cuisines to take up residence in U.S. kitchens — cookbook authors cast their nets for flavors from Paris, the Middle East, Southeast Asia and points in between.

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These 10 Summer Cookbooks Will Make The Good Life Even Better

Monday, June 09, 2014

Toss out the china and pick up the picnic basket! Summer cookbooks are fanciful creatures — high on whimsy and shamelessly devoted to making a good life better. For some, that means lingering in the farmers markets or gardening with the kids. For others it's indulging in some usually forbidden ...

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Sous Vide Makes Its Way To The Home Kitchen

Wednesday, April 16, 2014

Sous vide. Not that long ago, it sounded so exotic — or, at least, so French. It was a phrase that belonged in restaurants, amid white tablecloths and flower arrangements and hushed conversations. Alternatively, it was a word that belonged to the modernist kitchens just beyond the swinging doors — ...

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Oranges: Secret Agents Of The Food World

Wednesday, March 19, 2014

For me, the citrus fruits of winter have been bright spots in a long, frost-bound season. The lemons, the oranges, the sweet little clementines, the tart, brawny grapefruits — they glow like miniature suns on the grayest afternoons. As we — finally — turn the long, slow corner in the ...

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Valentine Hearts That Are Meant To Be Broken

Wednesday, February 12, 2014

In first grade, my heart was stolen by Mark, who sat next to me and had an advanced phonics book (which I also craved). Then there were Peter, Eddie, Raja and Michael. These serial crushes continued right on up through my early 20s, at a rate of approximately three a ...

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The Stars Come Out For Holiday Bakers

Wednesday, December 18, 2013

As a young woman, I had an attack of nostalgia for a possibly imaginary cookie. It was prompted by a walk up New York's Third Avenue, where I saw in the bakery case of a local delicatessen a stack of small round cookies, covered in the tiny rainbow sprinkles known ...

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In Roasts, A Touch Of Fruit Brings Out The Best In Meat

Wednesday, October 23, 2013

When the late, great Marcella Hazan passed away a few weeks ago, many people recalled with fondness her recipe for roast chicken with two lemons, and so did I. It was one of the first recipes I ever learned. I loved it at every time of year, but never more ...

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Roasted Tomatoes, The Perfect Accessory For Summer Dishes

Wednesday, August 28, 2013

At this time of year, we all love tomatoes. Many of us claim we'll "take a big juicy tomato and bite into it like it's an apple," although you won't often see that happen in actual fact.

Yet, even people who love a juicy fresh tomato also are likely to ...

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Wandering Appetites: Hunting The Elusive Noodle

Monday, August 05, 2013

On the Noodle Road is one attempt to answer an old chestnut: Did Marco Polo really bring noodles from China to Italy? If not, where did they really come from? Or — to put it another way — from what point along the storied byways of the Silk Road did ...

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Buttermilk Makes Everything Taste A Little Better

Wednesday, July 31, 2013

It started happening about 15 years ago. I'd be paging through a new cookbook or browsing through recipes online, and I'd suddenly stop. "Mmm, buttermilk biscuits. Doesn't that sound good?" I'd bookmark the site or dog-ear the page. The next week I'd see a recipe for waffles — buttermilk waffles, ...

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Scape Velocity: Green Garlic Takes Flight

Wednesday, July 10, 2013

If you've never grown garlic, here's how you do it: On a bright cool fall afternoon, before the ground has frozen, you pry an ordinary, unpeeled clove of garlic off the bulb. You plant it in the ground, about 4 inches down and pointy side up. Maybe you cover the ...

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Feast For The Eyes: 3 Cookbooks Just For Looking

Sunday, June 23, 2013

I'm a cookbook reviewer, which means that every night I try recipes from far-flung cuisines or idiosyncratic food bloggers or test-kitchen perfectionists. I've always made a point of steering readers towards practical, thoughtful cookbooks that they'll use every week and hand down to their kids. But privately, there are some ...

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Try A Do-It-Yourself Mother's Day

Wednesday, May 08, 2013

My mother didn't plant a great many spring bulbs. But over by the pachysandra patch, there was a single lovely pink tulip, and I kept my eye on it for two weeks before Mother's Day. When that Sunday morning arrived, I rushed out, snipped it and ran inside to where ...

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Preserved Lemons: Older, Wiser And Full Of Flavor

Wednesday, April 10, 2013

On many occasions in my longtime relationship with cookbooks, I have had this experience (which will sound familiar, if you like Middle Eastern flavors as much as I do). I'm happily paging through my new Moroccan or Lebanese or Israeli book, lost in dreams of lamb and sumac, saffron and ...

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In Praise Of The Humble Lentil

Wednesday, February 27, 2013

The year I discovered lentils, I was broke and lonely and didn't know how to cook. Lentils, it turned out, would have gone a long way toward providing the solution to some of these problems. However, when I first had them, they were a mystery.

They also were the cheapest ...

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Overnight Breakfast: A Feast For Reluctant Risers

Wednesday, April 25, 2012

I've never been much good at mornings. For most of my life, I prided myself on being a night owl, the type of gal who could always handle one more thing after midnight — another phone call, a few more pages of a novel, a last turn on the dance ...

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2011's Best Cookbooks: Revenge Of The Kitchen Nerds

Tuesday, November 22, 2011

For years they've toiled in the kitchens and at the tables, accumulating skills, smarts and lore. They've traveled the unknown fringes of heavily touristed countries in search of endangered recipes. They've spent long months studying exactly what happens to any given kind of food in a 400-degree oven. They've broken ...

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