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. Use it as a bed for curries or fish stews or just a nice accompaniment to roast chicken or grilled lamb. I like to rinse the rice before cooking it, but you don't need to go crazy. Do be fastidious about measuring your 1 ¾ cup liquid in a liquid (not dry) measure. A nice variation: add 1 teaspoon curry powder to the sautéed onions and cook for 30 seconds before adding the rice. Stir in toasted almonds or toasted coconut at the end.

Makes 4 servings

 

Susie Middleton

A blondie-esque chocolate chip cookie in a pie plate is the small-batch answer to a craving.

Abigail Johnson Dodge

Homemade vegetable broth isn't hard to make and tastes so much better than store-bought.

Susie Middleton

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