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Sarah Lemon

Reduce water for ‘perfect’ white rice

Skimpy sauce can sully a good stir-fry. But there’s nothing that compromises an Asian-style meal like poorly prepared rice. I’m not the only Caucasian cook who’...

Twice-fry chicken for sweet-spicy splurge

At its most wholesome, wok cooking promotes using less fat and consuming more vegetables. Or at least that’s the perception of “stir-fry” as a culinary genre. I...

Wok classics

Consigned to my cookware cabinet’s corner, my wok was the outcast. Yet I clung stubbornly to notions of what my wok could — and should — be, refusing to jettiso...

Mixed peppers shine in pepper jelly

From the garden’s inevitable demise, it’s time to rescue a few stragglers. It’s a motley crew of barely blushing tomatoes, which will ripen on the kitchen count...

Stuff peppers for cheesy, spicy ‘pop’

There’s just something about little chiles that invites cheeky snacking. On their own, after all, they don’t inspire eating to excess. But stuff them with chees...

Sear shishito peppers for fusion snack

Featured on the front page of this week’s food section, shishito peppers have become a chef’s darling over the past decade. But they’re also in reach of the hom...

Savory, saucy pasta shifts us into fall

There’s no sense in opening a jar of tomato sauce for a spaghetti dinner when fresh tomatoes are close at hand. I had to remind myself of this fact, though, in ...

Any protein, veggie goes in quick curry

Cherry tomatoes were the only type I grew this year, relying instead on the generosity of family and friends for larger fruits. But it’s starting to feel like l...

Pasta-inspired spread enhances tomatoes

The season may be turning, but garden tomatoes are at their most numerous. I’ve peeled and frozen tomatoes, made salsa and relish, sliced them for sandwiches, t...