Tag: T. Susan Chang

3 Recipes: Roasted Tomatoes, The Perfect Accessory For Summer Dishes

3 Recipes: Roasted Tomatoes, The Perfect Accessory For Summer Dishes

| August 28, 2013 | 0 Comments

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.

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Scape Velocity: Green Garlic Takes Flight

Scape Velocity: Green Garlic Takes Flight

| July 17, 2013 | 0 Comments

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.

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Try A Do-It-Yourself Mother’s Day

Try A Do-It-Yourself Mother’s Day

| May 9, 2013 | 2 Comments

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.

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Preserved Lemons: Older, Wiser And Full Of Flavor

Preserved Lemons: Older, Wiser And Full Of Flavor

| April 11, 2013 | 0 Comments

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.

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In Praise Of The Humble Lentil

In Praise Of The Humble Lentil

| February 27, 2013 | 0 Comments

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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Understanding The Brussels Sprout

Understanding The Brussels Sprout

| January 30, 2013 | 0 Comments

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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