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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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.
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This humble cabbage relative is undergoing a renaissance. Cookbooks are full of conversion stories and recipes. Food writer T. Susan Chang shares hers: The delectable versions she now enjoys bear no resemblance to the boiled, greenish-yellow sprouts of her youth.
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The rebels, rule breakers and renegades who rule this year's Top 10 list aren't looking for a Ph.D. in Traditional Cooking. They're pleasure seekers whose books are filled with quirky facts, gorgeous pictures and ingredients deployed in unexpected places.
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When T. Susan Chang was young, her mother would make egg soup for her when she got sick. Now, the food writer poaches a few eggs from her chickens' nests to make these soups when her kids get the sniffles.
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You might have had a Vietnamese-style "summer roll," with shrimp and fresh herbs wrapped in translucent rice paper. But what else could you tuck into this versatile wrapper? Sandwich fixings (minus the bread!), leftovers — your imagination's the limit.
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Showcasing the delicate flavor and texture of this prolific squash can be a challenge. But these three recipes will make converts out of even the most ardent zucchini-phobes.
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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.
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There's no reason not to eat well, even in tough economic times. Three cookbooks conjure deliciously simple dinners from the most ordinary of ingredients.
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Orange and chocolate taste great together, according to T. Susan Chang (and her husband). She shares recipes that combine citrus, chocolate and the currency of love.
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T. Susan Chang grew up loving mint chip ice cream in all its pastel-green glory. During her grand culinary experiments as an adult to re-create that unnaturally vivid shade, Chang has rediscovered the transporting power of ice cream.