June 21, 2011 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.
June 5, 2011 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.
May 4, 2011 Baked goods are just the ticket for kids (and adults) who want to whip up a treat for dear Mom. The batter or dough can be made before it goes anywhere near the heat, there are no knives or open flames to worry about, and the cooking time allows ample opportunity to clean up and break out the crayons to make a card.
March 30, 2011 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.
December 14, 2010 Apple cider — the alcoholic variety — was part of the foundation of America. Now its sweet descendant turns up often in school lunchboxes and at blood drives. But cider isn't just good for sipping; the apple slurry lends earthy sweetness to savory dishes in a brine, a vinaigrette and a glaze.
October 20, 2010 It can be hard to resist the crispy, salty temptation to "Have It Your Way," but you can ditch the fast-food fries and make your own — in the oven. It takes a bit more time, but you won't mind when you taste your piping-hot potatoes, chicken and other favorites.
July 21, 2010 Summertime inspires dizzying feats of laziness in the kitchen. Liquid lunches, random fruit meet-ups, meals consisting of things you can throw in a blender — anything to avoid summer's Public Enemy No. 1: the stove. These easy-to-make, easy-to-eat salads won't impose on your downtime.
June 23, 2010 Instead of obliterating the plant pests in your garden, try harvesting them. After all, they've been fattened up on your good compost and diligent watering all season. All you need is an open mind — and the appetite to go with it.
June 20, 2010 This year has yielded a bumper crop of cookbooks for the farmers market regular. Food writer T. Susan Chang has sorted through this bounty to come up with an armload of recommendations — as well as a score of great summer recipes — for the locavore in your life.
April 21, 2010 Like its dark, tarry candy form, the flavor of licorice can overstay its welcome. So food writer T. Susan Chang prefers dishes in which other ingredients complement and tame its sweet refrain. In the right context, she says, the essence of licorice — in fennel, tarragon or basil, for example — charms and captivates.
February 16, 2010 The shank — the lower part of the leg, from the knee down — is one of the toughest cuts you can find on a lamb. But what makes it impossible to saute is what makes it ideal for braising. And after a good long stint in the oven, the reward is a succulent, meaty dish.