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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For many, Thanksgiving will be the first holiday where family gathers since the start of the pandemic. We offer some cookbooks that aim to keep meal prep easy, so there's more time for loved ones. -
This year's cookbooks point to big dreams, and a kind of comfort with concepts once considered the province of professional cooks. -
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. -
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. -
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.
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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.
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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!
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The humble celery root probably won't win any beauty competitions. But if you push past its gnarled appearance, you'll find a tuber that's packed with flavors. It's raw crispness is perfect for a winter salad. When cooked, celery root delivers a nutty sweetness with a warm, buttery, earthy quality that is endlessly malleable. -
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. -
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.
