Nov 12th, 2008 · In "Eat Local country," food writer T. Susan Chang says, neighbors get together to buy "beefers" — whole steers — from a nearby farm. Her share — some fresh ground beef, steaks, tongue and even a heart — provided for a year of memorable eating.
May 27th, 2008 · "Worldly but not pretentious, Joyce Goldstein's book appeals to the grown-up palate that doesn't mind if it never sees an iceberg wedge again," says T. Susan Chang. If this sounds like you, try Figs, Greens, and Prosciutto with Gorgonzola Cream Dressing or Grilled Squid Stuffed with Rice and Shrimp.
May 27th, 2008 · Somehow, seafood always tastes better in the summer, and this book, says T. Susan Chang, is like "having your smart aunt in the kitchen, saving you from your own foolish, blundering self." Why not start with Key West Ceviche or center a meal on the Grilled Dorade with Hoisin Glaze?
May 7th, 2008 · The Chinese smorgasbord of small-plate dishes known as dim sum is one of life's unreproducible pleasures, writes T. Susan Chang. What if you live far from the bustle of Chinatown? Never fear, she shares three simple recipes to sate your craving.
Jan 23rd, 2008 · Chocolate bread, neither bread nor chocolate, is in a class all its own. T. Susan Chang says you should make it when you have something to say, because the only possible response to a statement phrased in chocolate bread is to roll over and say "yes."
Nov 28th, 2007 · This year's cookbooks are all about the seasonings -- and honing basic kitchen skills, writes T. Susan Chang. The 2007 cookbook shelf has a stylish gift idea for everybody, from your grill-crazy carnivore of an uncle to your vegan massage therapist.
Oct 24th, 2007 · Forget the Reese's Pieces and Tootsie Rolls: This year, appease the malevolent spirits roaming the earth on All Souls' Eve with soul cakes. T. Susan Chang shares the story of and a recipe for the sweet and steaming treats.
Aug 22nd, 2007 · As a 6-year-old, T. Susan Chang experienced her first culinary fiasco: a funnel cake gone horribly wrong. Thirty years passed before she dared once again to make the decadent spirals of deep-fried batter sprinkled with powdered sugar.