All Posts
by date
Below, view all our posts in chronological order, starting with the most recent. To browse recipes by category, course, or collection, visit our Recipe Index. Also be sure to check out our How-To section and Chinese Ingredients Glossary.
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Shanghai Savory Mooncakes (Xian Rou Yue Bing)
Updated:View Post: Shanghai Savory Mooncakes (Xian Rou Yue Bing)I won’t bore you by getting too deep into the fairytale that surrounds the Mid-Autumn Festival. In short, it’s a forbidden love story between a girl living on the moon and a young man living on earth. They are only…
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Korean Fried Chicken Tenders
Updated:View Post: Korean Fried Chicken TendersEveryone has those days. When you’re sick of work, really not feeling that final paper that’s due in two days, or you’re just plain old bored of your same old routine. Well I recently had such a day, and what…
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Red Bean Bread
Updated:View Post: Red Bean BreadRed bean bread. The holy grail. The originator. The classic. The veteran. Okay, maybe I’m overstating, but something about the red bean bun inspires respect. It’s the old guard. The faithful standby when you don’t want some weirdo questionable scallion,…
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Vegetable Dumplings
Updated:View Post: Vegetable DumplingsThis vegetable dumpling recipe has been tried by thousands of readers, and is often hailed as the best vegetable dumpling they’ve ever had. They’re actually vegan, but pack so much flavor. If you’re a vegetable dumpling skeptic, this recipe will…
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Edamame Beans: The Chinese Way
Updated:View Post: Edamame Beans: The Chinese WayBoiled or steamed edamame beans are one of our favorite healthy snacks (mindless munching has never been so healthy). Just in case you didn’t know, edamame is actually just a green soy bean in its fresh state in the pod.…
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Fried Wontons
Updated:View Post: Fried WontonsFried wontons are a crispy, crunchy, and delicious appetizer that will have your guests talking about them at the office on Monday morning. We make these for dinner parties and sporting events, and they always disappear. When you hear the…
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Got Goulash? Budapest: The Final Leg.
Updated:View Post: Got Goulash? Budapest: The Final Leg.After saying farewell to Sarah in Rome, my cousin Kim and I, thoroughly tired of eating pasta and pizza (though heartbroken over our loss of our once-a-day-every-day gelato), headed over to Budapest for our final change of scenery and, yes,…
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Xinjiang Cumin Lamb
Updated:View Post: Xinjiang Cumin LambCumin lamb is a Xinjiang (新疆) dish, similar to Yang Rou Chuan (grilled lamb skewers). Like the wildly popular (and delicious) chuan, it has gone beyond Xinjiang to become a popular dish all over China. I’ve seen it most often at…
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Beef Tomato Stir-fry
Updated:View Post: Beef Tomato Stir-fryBeef Tomato Stir-fry is an incredibly delicious, comforting dish that we especially like to make when tomatoes are in season and bursting out of the garden. You can sometimes find it at restaurants in Chinatown, as one of the staple…
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Youtiao Recipe (Chinese Fried Dough)
Updated:View Post: Youtiao Recipe (Chinese Fried Dough)Youtiao (油条), also known as Chinese fried dough or Chinese crullers, is a breakfast favorite in China. The Cantonese dialect has an even better name: yàuhjagwái (油炸鬼), which literally translates to “oil-fried-devil” (or ghost). I am sure there is an elaborate old folktale…
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Moo Shu Pork: The Authentic Chinese Recipe
Updated:View Post: Moo Shu Pork: The Authentic Chinese RecipeI know what you’re wondering. Hey, Judy, are you sure this is Moo Shu Pork? Where are the moo shu pancakes?! Well, I’m here to break the news to you. This is what Moo Shu Pork (木樨肉) actually looks like in…
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Shanghai Wonton Soup
Updated:View Post: Shanghai Wonton SoupIf you ask a Shanghainese person what their favorite breakfast or afternoon snack is, it’s probably going to be a steaming bowl of xiao hun tun, or “little” wonton soup (小馄饨). Most of you have probably never seen this Shanghai Wonton Soup before,…
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Young Chow Fried Rice
Updated:View Post: Young Chow Fried RiceYoung Chow fried rice (AKA Yung Chow fried rice or Yeung Chow fried rice) is actually a dish that originated from the city of Yangzhou in Jiangsu province. Early Chinese restaurant owners had to translate the name of the dish…
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Focaccia, Three Ways
Updated:View Post: Focaccia, Three WaysWhile in Italy, we were introduced to the two- or three-ingredient simplicity of an Italian sandwich. In Tuscany, we ended up in a medieval town called San Gimignano. It was a last-minute tour that our cousin Kim had booked. While…
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The Gelato Pact: Florence and Rome
Updated:View Post: The Gelato Pact: Florence and RomeIt was the fourth leg of our trip. After traversing Munich, Prague, and Greece, we were headed for our next two stops, Florence and Rome. Having been to Italy once before, Kaitlin and I decided to make a pact with our…
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Elvis French Toast
Updated:View Post: Elvis French ToastThis Elvis French toast recipe has all the ingredients loved by the King of Rock n’ Roll: peanut butter, banana, and bacon–and yes, it gets even more decadent when you top it all off with a little powdered sugar, maple…
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Spaghetti with Tomatoes, Capers, Mint & Parsley
Updated:View Post: Spaghetti with Tomatoes, Capers, Mint & ParsleySometimes, when I’m far from home and in a new place, surrounded by strangers, foreign languages, and unfamiliar surroundings, all I want to do is cook. There’s something about wandering into the local market, buying ingredients, and putting together a…
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A Big Fat Greek Adventure: Athens & Santorini
Updated:View Post: A Big Fat Greek Adventure: Athens & SantoriniAfter the, shall we say, trying experience that was our short stopover in Prague, we were all too happy to head to the peaceful sun-drenched beaches of Greece. The culture! The history! The beaches! The feta cheese! Oh, the feta…
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We’re Sarah, Kaitlin, Judy, and Bill– a family of four cooks sharing our home-cooked and restaurant-style recipes.
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