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
