Ethnic dishes can be easy despite having many ingredients

By Dianna Marder
Knight Ridder Newspapers

In dreams, we cook effortlessly — stirring up dishes that win the hearts of family and are the envy of friends. In reality, many of us fumble our way through the kitchen — intimidated by any recipe with more than eight ingredients.

Susanna Foo, Philadelphia’s legendary celebrity chef, with a namesake restaurant on Walnut Street and another in Atlantic City, knows this. But she says our fears are unfounded.

In her new cookbook, “Susanna Foo Fresh Inspiration,” (Houghton Mifflin, $35) Foo keeps things simple but savory.

The collection of more than 150 recipes, gleaned from her years of study, travel and experimentation, highlights the use of fresh ingredients while combining Eastern and Western cooking styles.