Have the vegetables and meats to stir-fry, but not sure what sauce you'd like to finish them in? In this post I'll list six simple stir-fry sauces to try. Put down the take-out menu and grab your wo...
This week I had visit from my friend Lucy (much different than the visit from the other Lucy) to cook fresh Chinese food for lunch in my tiny kitchen. Lucy was a little late because she went to the f...
One of my favorite soups is Hot & Sour Soup, and I was flabbergasted to discover that it's really quite easy - and cheap! - to make. Who woulda thunk it? Called suan la t'ang in Chinese, it gets its...
We have a terrible weakness for those Chinese take-out stir fries that come coated with glossy, unctuous sauces. We could never quite duplicate it in our kitchen, and then we stumbled upon the secret ...
I am not a huge fan of fondue restaurants. It's fun to eat a lot of gooey cheese once in a while, but I don't want to have to actually cook my food over a hot rock, or in a pot of cheese, or in a bowl...
The Olympics kick off today! While there has been a great deal of controversy over the Olympics this year, we'd like to sidestep that for a moment and just say how glad we are that Chinese food will (...
This article by Ed Schoenfeld from the summer issue of Art of Eating has introduced us to a new cooking technique: velveting! Sometimes called "twice-cooking," velveting is a traditional Chinese cook...
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