T. Susan Chang appears in the following:
Monday, June 09, 2014
Summer is the time for indulgence, whether that means lingering in farmers markets, or partaking in some usually forbidden pleasures — the fried, the icy sweet, the charred and meaty.
Wednesday, April 16, 2014
This cooking method — a strange mix of the precise and the forgiving — means never having to worry about rubbery, overcooked meats. But mind your eyebrows while you're holding the blowtorch.
Wednesday, March 19, 2014
Like an international secret agent, the zest of tangerines and mandarins and oranges finds its way into Szechuan stir-fries, Mesopotamian couscous and Iberian sweets.
Wednesday, February 12, 2014
These edible treasures would be too pretty to eat — if they weren't so delicious. Bake a batch of gingerbread or shortbread hearts, bedeck them with royal icing — and if it suits your mood, break them in half before devouring them.
Wednesday, December 18, 2013
What's cozier than curling up by a window on a starry night, watching a few starry flakes of snow drifting down, nibbling the sugary points of a star cookie one by one? Nibbling three different types of star cookies!
Wednesday, October 23, 2013
The heat of the oven gives fruit's sweetness a syrupy concentration that complements the salty, savory flavors of roasted meats. Many — though not all — fruits can infuse and pair with a variety of roasted meats and vegetables.
Wednesday, August 28, 2013
Dressed in caramel notes, with a suggestion of salt and a big wink toward vinegar, a roasted tomato's most memorable feature is its long, sensuous, deep and savory finish.
Monday, August 05, 2013
Jennifer Lin-Liu's On the Noodle Road takes readers on a journey along the former Silk Road, looking for the origins of the noodle. But reviewer T. Susan Chang says that the book gets tied into knots when the quest turns cold.
Wednesday, July 31, 2013
Buttermilk somehow seems perpetually cool and unruffled. It evokes cream without cream's over-the-top heft; its tanginess goes up to the threshold of yogurt and stops just shy. No matter how you cook it, a little bit of buttermilk has a thousand ways of making life taste better.
Wednesday, July 10, 2013
Scapes are the gardener's dividend. The taste of that green garlic is haunting — biting, fresh, vegetal and verdant. It is to mature garlic what a string quartet is to an orchestra; what a sonnet is to a novel.
Sunday, June 23, 2013
Sometimes our eyes are bigger than our baking skills. Reviewer T. Susan Chang recommends three cookbooks with pictures that indulge our senses while sparing our waistlines. Do you have a favorite cookbook? Let us know in the comments.
Wednesday, May 08, 2013
Rather than waiting for someone to give you a treat, why not make one of your favorites for yourself? Something you can snack on all week when no one's around. Or, better yet, something you don't have to share. Food writer T. Susan Chang recommends slow-roasted pecans, salty-sweet matzo candy and more.
Wednesday, April 10, 2013
Salted and aged, the fruit develops mellow yet intensely lemony flavor, with none of the nose-tickling bright, high notes of the fresh version. Though they do take some time, preserved lemons are easy to make, keep practically forever, and make everything around them seem a little sweeter.
Wednesday, February 27, 2013
Like many other intrinsically boring foods — say, tofu or grits — lentils shine because they get out of the way. They provide a vehicle and a backdrop for other flavors — whether it's good olive oil and gently gilded onions, or ground spices and lemony pesto.
Wednesday, April 25, 2012
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.
Tuesday, November 22, 2011
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.