Author: Diana Kuan
One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit...
Author: Fran McCullough
This authentic Cantonese version of chow mein features fresh egg noodles, which are fried into a cake that softens slightly when topped with a meat and...
Author: Lillian Chou
Author: Gina Marie Miraglia Eriquez
Boneless and skinless chicken thighs are stir-fried with cashews, peppers, and garlic for a flavorful weeknight dinner recipe.
Author: Shirley Cheng
Author: Shirley Cheng
Because pork is rather rich, I like to add a touch of hoisin sauce-the pork can stand up to it. The malt vinegar balances out the flavors, cutting through...
Author: Kylie Kwong
Author: Grace Young
An easy Stir-Fried Beef and Broccoli that can be prepared in 45 minutes or less.
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother....
Author: Eileen Yin-Fei Lo
Author: Eileen Wen Mooney
Author: Michael Tong
Author: Rozanne Gold
Author: Corinne Trang
Author: Andrea Reusing
Author: Melissa Roberts-Matar
Author: Andrea Albin
This dish conveys the grandeur of formal Chinese dinners, but there's nothing intimidating about its preparation. The balance of flavors is sublime, and...
Author: Lillian Chou
Author: Lillian Chou
Author: Joanie Moscoe
No Thanksgiving spread is complete without greens. Stir-fried bok choy, with its almost bitter leaves and sweet, succulent stems, offers a nice touch of...
Author: Lillian Chou
This is the kind of over-the-top meal guests will talk about for days afterward, and it's actually much easier to prepare than it might seem. Lobster,...
Author: Paul Grimes
Author: Diane Sandoval
Author: Lesley Porcelli
Author: Fuchsia Dunlop
Author: Lillian Chou
Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
Author: Michael Tong
Author: Grace Young
Author: Andy Ricker