Author Archive
Eggplant takes well to braising. Ingredients and seasonings in this dish straddle Asianand Italian cuisines. Serve it with rice and some green veggies, simply prepared (greens, broccoli, or broccoli rabe). Contributed by Susan Jane Cheney.
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Combine any combination of tender young leafy greens for this dish: kale, beet, mustard, dandelion, turnip, spinach, chard, radicchio, arugula, endive, escarole, and others. Some supermarkets now carry a “braising mixture” that’s perfect. Experiment with different oils, vinegars and mustards to modulate the flavor. Contributed by Susan Jane Cheney.
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Stir-frying tones down the inherent hotness of the mustard greens, while coconut and lime contribute a slightly exotic flavor twist; red radish adds contrasting color and crunch. Pair this with curries and other spicy dishes. Contributed by Susan Jane Cheney.
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This stir-fry of colorful bell peppers is a great addition to a late-summer meal. Toss it with some pasta, and you have dinner. Read More→
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The simple vegetable due of green beans and carrots makes a flavorful, colorful side dish for summer meals. Read More→
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Tender asparagus shoots are a welcome sign of spring, and Thai seasonings provide a wonderful way to enjoy them. Peel the lower part of the stalks before slicing if the skin is thick and tough. Recipe from Stir Crazy! by Susan Jane Cheney. Read More→
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Fresh mint and lemon add zest to this simple stir-fry; carrot contributes extra color. Adapted from Stir Crazy!by Susan Jane Cheney. Read More→
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These combination tortillas have a subtle corn flavor and the flexibility and larger size of wheat tortillas. This dough, too, can be made ahead of time. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers by Susan Jane Cheney. Read More→
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