Susan Jane Cheney

Anise-Flavored Eggplant

Eggplants in a basket

Ingredients and seasonings in this dish straddle Asian and Italian cuisines, combining eggplant with anise-flavored fennel. Serve it with rice and some green veggies, simply prepared (greens, broccoli, or broccoli rabe), and a fresh salad augmented with chickpeas. Contributed by Susan Jane Cheney.



Zucchini with Zip

Zucchini with carrot and mint

Fresh mint and lemon add zest to this simple zucchini stir-fry; carrot contributes extra color. Adapted from Stir Crazy!by Susan Jane Cheney. more→


Green Beans and Carrots Sesame

Green beans and carrots sesame

The simple vegetable duo of green beans and carrots makes a flavorful, colorful side dish for summer meals. The hint of Asian flavors — soy sauce and sesame (oil and seeds) makes it special. more→


Thai Asparagus Treat

Thai Asparagus

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: What it is and how to use it

Tempeh fries

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.



Lebanese Wrapper Bread (Lavash)

Lavash bread recipe

This is lavash —large, flexible Middle Eastern flat breads, made from a strong, yeasted wheat dough. They’re 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→


Tijuana Tempeh

Here’s a stir-fry with Mexican flavors. The tempeh absorbs a soy-lime flavor as it simmers. Basmati or Texmati rice is a perfect accompaniment. Adapted from Stir Crazy!* by Susan Jane Cheney. more→