"You haven't experienced Shanghai until you've had a bowl of scallion oil noodles," writes Betty Liu in "My Shanghai: Recipes and Stories from a City on the Water." To make them, cook scallions very ...

A Boston surgical resident made the recipes, photographed them, and wrote ‘My Shanghai,’ a cookbook celebrating the traditional dishes she was raised on. When Betty Liu was in college in St. Louis, ...

When Grace Talusan cooks for a party, the dish she makes is adobo . This vinegar-and soy sauce-seasoned stew, often called the national dish of the Philippines, is the centerpiece of a menu Talusan ...

I love developing copycat recipes and feel a great sense of achievement when I successfully re-create my favorite restaurant meals at home. This recipe draws inspiration from one of my favorite dishes ...

Serendipity is certainly at work here: A recipe from a gone-but-not-forgotten Florida restaurant is requested by a Georgia cook, and her wish is fulfilled by a former Floridian now living in Alabama.

This cake from chef-owner Kathy Fang of Fang, a modern Chinese restaurant in San Francisco’s SoMa district, is one of her family’s favorite desserts during Lunar New Year celebrations, which fall on ...

In the last couple of months, three fantastic cookbooks that contextualize what it means to cook Chinese food from a second-generation perspective have been published. Taken together, they provide a ...

I have an affinity for fictional gourmand detectives. The newest to find a place on my nightstand is Qui Xiaolong’s Inspector Chen. Trouble is, I can only read so much of Chen’s enjoyment of fried ...

This cake from chef-owner Kathy Fang of Fang, a modern Chinese restaurant in San Francisco’s SoMa district, is one of her family’s favorite desserts during Lunar New Year celebrations, which fall on ...