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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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.
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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.
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If you're the kind of person who's always believed that a book can teach you to do anything, this year's crop of cookbooks will prove you right. Cooks lacking confidence will find comfort in detailed instructions and comprehensive how-tos.
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This year's crop of spring and summer cookbooks is a sprawling, eclectic collection, hard to summarize and harder to sort. In these books we find a world of thrilling arcana, seemingly custom tailored for a summer in which eating in looks to be the greatest adventure of all.
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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.
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Morels are a chef's mushroom, opulent, earthy tasting, and delectable in cream. T. Susan Chang muses on her fascination with the wild fungi -- and the devotees who brave countless miles of poison ivy and pests to forage for them.
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Many people equate pea soup with the heavy autumnal concoction. T. Susan Chang shares her recipe for a bright and fresh chilled pea soup that anticipates summer.