Susan Jane Cheney
Tender asparagus is a welcome sign of spring, and Thai seasonings — including lemongrass if you can find some — provide a wonderful way to enjoy them. Peel the lower part of the stalks before slicing if the skin is thick and tough. Photos by Evan Atlas. more→
Tempeh (pronounced tem-pay), a traditional Indonesian food, is made of cooked and coagulated soybeans. Sold in cellophane-wrapped packages, it’s even higher in protein than tofu. Tempeh is also quite versatile, but has a more distinct flavor and a dense, chewy texture. Though somewhat of an acquired taste, once you do, you’ll be a fan for life. Pictured above, Tempeh Fries with Horseradish-Dill Mayonnaise.
Large, flexible Lebanese lavash bread is made from a strong, yeasted wheat dough. It’s used for scooping or wrapping up vegetables and dips. You can bake them either on a sheet in a hot oven or on top of the stove, draped over an inverted wok or on a griddle if the breads are small enough to fit. As with pita, the yeast in this dough contributes to its flavor and texture; the bread doesn’t rise when baked. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. more→