Spring veggies, meet peanut noodles.
Susie Middleton
To make the most of local sea scallops, sear first, then serve with creamy mashed potatoes and crispy sautéed asparagus.
Susie Middleton
Cutting asparagus on the bias yields pretty pieces that cook quickly and evenly in a saute or stir-fry pan.
Susie Middleton
Quick-braising is an excellent technique for cooking thick spears of asparagus.
Susie Middleton
Deeply flavored, with a silky sauce, these mushrooms are well-browned but still juicy.
Susie Middleton
High-heat cooking brings out the best flavor in green beans; a quick little sauce makes them even better.
Susie Middleton
An easy buttermilk batter and a hot cast-iron skillet make tender cornbread.
Susie Middleton
Here’s a very simple recipe for cooking basmati rice, which has a pleasing nutty flavor and light texture.
Susie Middleton
