• jocelyng on October 24, 2025

  Kindle

Notes about Recipes in this book

• Soy sauce deviled eggs with five-spice

  • pattyatbryce on November 04, 2025

    Was printed in Food and Wine in 2010, but was slightly different. It called for more mayo and less sriracha. I added a TBS of mayo to the recipe, used 2 TBS of sriracha, ad 1.5 tsp of wasabi and they were plenty hot. I find these really addictive.

• Taiwanese sesame cucumbers

  • rmardel on November 04, 2025

    This cucumber salad is fast and easy and delivers great flavor for very little effort. I like the idea of freezing the cucumbers for a short time so that they are extra cold and crispy. That refreshing crispiness plays nicely with the nutty, oily, spicy dressing to make a refreshing yet complexly compelling bite. Everything can be pulled together while the cucumbers chill. Will be making this again.

  • bernalgirl on November 09, 2025

    This is very similar to other cucumber salads I’ve made, except the freezing step makes them tantalizingly cool and crisp, and grinding the sesame a la gomasio lends a richer flavor than toasted whole sesame seeds. I used gochugaru instead of chile flakes.

• Red curry ginger squash soup

  • Rutabaga on January 16, 2018

    This soup has great flavor, but was quite spicy when made with one tablespoon of red curry paste (I used Mae Ploy brand). It wasn't a problem for me, but made it too spicy for the children. On the plus side, using a pre-made curry paste makes this a very easy soup to prepare.

• Corn and coconut soup

  • pattyatbryce on November 04, 2025

    Wonderfully silky. Nice gentle flavor. A definite keeper.

• Esti's hot and sour soup

  • jenburkholder on August 14, 2020

    This was a good, if not exceptional hot and sour soup. It was very straightforward and easy, and we will likely make again.

  • nadiam1000 on April 13, 2022

    First time making Hot and Sour soup and first recipe from this cookbook. I used medium firm tofu that I froze and thawed - next time will not freeze - did not prefer the texture. I did not have wood ear mushrooms. This is a pretty thick and hearty soup and we really enjoyed the flavor. Served it with my homemade egg rolls.

  • Rachaelsb on March 06, 2024

    This was sooooo easy and so delicious. Let us to find right balance between siracha, rice vinegar, soy sauce and white pepper. Will definitely be making again with only change being to add more of the mushrooms.

  • estanzler on December 20, 2024

    This was the perfect soup for the person who has been sick so often that they have tired of chicken noodle soup. The ginger and heat and vinegar were all perfect. My grocery store didn't have specialized dry mushrooms, so I used what they had and added some fresh shiitakes and it was great.

  • patioweather on November 17, 2025

    Made with impossible. Since this is mostly protein and water, the macros are good!

• Grilled corn with Sriracha butter

  • Rutabaga on September 14, 2020

    I substitued gochugang for the Sriracha, and it was delicious! It paired so well with the corn. Instead of grilling, I made it as instructed in a cast iron skillet on the stove, rolling it first in the oil with salt and pepper. This technique worked well, and while my kids preferred to eat theirs with plain butter, they still loved the lightly charred corn. I had a lot of leftover butter, but it could be used in a variety of ways. So far, I've also used it as a spread on fried egg breakfast sandwiches, which was fantastic.

• Sichuan shrimp lettuce wraps

  • bernalgirl on February 01, 2026

    The dressing makes this dish, and it’s a good one. The charred lemon counters the dressing beautifully. I cooked mine on the stove and next time I’d do the shrimp first and then the charred lemon wedges, as the juice from the lemons interferes with the sear on the shrimp.

• Sichuan dressing

  • anya_sf on August 23, 2018

    The flavor was too intense (for lack of a better word) for our taste. Maybe the sichuan peppercorns were too fresh? Or we just don't care for them.

  • bernalgirl on February 01, 2026

    This is a punch of umami, chile heat, and Sichuan peppercorn tingle. Great on the shrimp, and I plan to use the leftovers on a grain bowl this week.

• Sweet potato and Chinese sausage fritters

  • rmardel on November 06, 2025

    These were delicious. I used Spanish chorizo rather than Chinese sausage, and it worked very well, even with the sriracha aioli. I used my own homemade sriracha (my first ever batch) and it was pretty mild, so not much heat, but the flavor profile was lovely. Updated: I added curry paste to my second batch, and liked these even more. The sriracha Aioli is excellent but not necessary; these are also delicious on their own and you get more subtlety from the layers of flavor.

  • SheilaS on November 22, 2025

    I found the fritters very wet and difficult to handle. There was no point in the process where I could easily pick them up without having them fall apart. I used forks or spatulas to handle them at each step. The finished contrast between the creamy sweet potato and crispy panko crust was nice and the flavor was excellent. I may try again with Japanese sweet potatoes to see if that makes a difference.

  • bernalgirl on February 01, 2026

    A delicious mess. I thought my sweet potatoes were pretty dry, but no. The panko didn’t adhere, and they were a challenge to flip. In desperation I tried making them bigger to get through it. Then I added the egg and panko to the mixture, thinking it might firm up. Nope. I have a lot of very delicious sweet potato mixture to re-purpose. Dumplings? Stuffed peppers? Still thinking…

• Sugar snap peas with ginger goddess dressing

  • Rutabaga on June 12, 2019

    The dressing here is quite nice, even though I omitted the tarragon and parsley since I had none on hand. Using a mix of peas, pickled shallot, and candied sunflower seeds gives the salad an appealing variety of tastes and textures. Unfortunately, mine was marred by the fact that many of my sugar snaps turned out to have tough outer shells. With good peas, this would be a stand out salad.

  • pattyatbryce on November 21, 2025

    Very nice flavor - but the effort to result ratio isn't worth it for me. Sugar snap peas take forever to prep. Shallots need to be made 4 hours in advance and the sugared sunflower seeds dirty another and.

  • bernalgirl on April 17, 2026

    I made the goddess dressing without the ginger as the salad was paired with ribs in a traditional SW barbecue sauce. I added the pickled shallots but not the sugar-toasted sunflower seeds. This was a great salad and now I’m eager to make the full recipe.

• Taiwanese dan dan noodle salad

  • anya_sf on July 07, 2018

    I wanted a heartier dish, so I added some sliced red bell pepper, blanched snap peas, and cooked shrimp. I used roasted peanuts and canola oil instead of cooking the peanuts in the oil and the sauce was still very tasty. Only about 1/3 of the sauce was sufficient to coat everything. The noodles were delicious.

  • Rutabaga on August 27, 2019

    Rather than serve this as a salad, I added chicken and served it warm. I should have still rinsed the noodles (mine were quite thin) and tossed them with the chili oil to prevent them from clumping, but I skipped this step and added them straight to the pan with the cooked chicken, then stirred in the sauce. The noodles stuck together, but they tasted good regardless. Adding peppers and sugar snap peas like anya_sf would definitely be a welcome addition, but as is, the marinated cucumbers provide a nice contrast to the rich, nutty sauce. If you make the sauce in advance, this would be quick to prepare.

• Dan dan sauce

  • Rutabaga on August 27, 2019

    Very peanutty, this sauce has a deep, rich flavor. Although my peanuts were already lightly roasted, I roasted them again as instructed (but used avocado oil in place of peanut oil), which worked well. If you make the sauce in advance, you can quickly throw together a tasty meal. Made as written, it's fairly spicy, but that can be adjusted to taste.

• Buckwheat soba noodles with fresh tofu and lemon-ginger dressing

  • lean1 on May 02, 2020

    I love this dish. The dressing is the best part. It's easy to mix in a jar. It's very flavorful. I left out the hot pepper. I didn't have tofu so I used roasted chicken instead and left out the extra oil. I rinsed the noodles and added a bit of the dressing instead. I will likely add this to my favorites.

  • anya_sf on June 28, 2020

    Quick and easy. Half the dressing was the right amount for me; I just used a tiny bit of cayenne. I fried the tofu as suggested, as I liked the idea of crispy bits, but won't bother next time unless I can find a good recipe for frying it. I didn't have the vegetables called for, so I used grated carrot, cooked green beans and edamame. The nori strips did add nice flavor, but the salad would still be enjoyable without them. With the salty dressing and nori, I only added 1 tsp kosher salt. Overall, I enjoyed this, but my family not so much - think they would have preferred chicken instead of tofu.

  • jenburkholder on April 26, 2021

    Quite tasty. I actually upped the dressing (I like things saucy, and used more noodles and cucumber than called for). I fried the tofu. Looking forward to eating this for the rest of the week.

  • TrishaCP on November 28, 2022

    We really liked this. We air-fried the tofu, and I would do that again (skipping the dredging though). We used about half of the dressing.

  • bernalgirl on February 01, 2026

    This is a texture and flavor delight. I gave the tofu cubes a quick fry to get some texture on them as my kids don’t like raw tofu. We passed the crumbled seaweed separately to preserve the texture of the leftovers. Definitely worth repeating and the lemon dressing is great.

• Christopher's Chinese chicken salad

  • anya_sf on February 02, 2018

    I added extra vegetables, as always - used 2 hearts of romaine, 1 Persian cucumber, 1/2 lb blanched asparagus, 1 stalk celery, 1/2 diced avocado (omitted the scallions, as I don't love them). I used about 1/2 cup cashews - seemed like plenty. There was enough dressing for the whole salad, even with the extra veggies, plus a bit left over. The combination of flavors was very nice. I was worried that the dressing would be too sweet, but the sugar perfectly offset the spice from the sriracha. My husband thought it was the best Chinese chicken salad ever.

  • Rachaelsb on May 14, 2020

    So delicious. We all really enjoyed this tonite. Dressing was perfect - exactly what you would expect for this salad.

  • jenburkholder on August 14, 2020

    Meh - felt like something was missing. Far from the best Chinese chicken salad out there. The dressing was a bit too sweet, as well. Fine, but won't repeat.

  • damjih on October 05, 2020

    This worked out pretty well for me. Have made it a few times. Great for lunch ~

• Thai ginger chicken salad

  • bwhip on March 26, 2018

    Oh man is this good. Really interesting! Great mix of textures and flavors, with the chewy noodles, fresh soft bibb lettuce leaf, and the funky tang from the lime juice/fish sauce based dressing (Nuoc Cham), and the little crunch from the Khao Koor. Delicious.

  • twoyolks on June 04, 2018

    I liked this but it wasn't as good as other laab recipes I've made. The flavor wasn't quite as complex as I'm used to with laab.

  • anya_sf on June 27, 2018

    I failed to read the directions far enough ahead so I didn't have time to bake the khao koor for 1.5 hrs, but instead did about 30 minutes at a higher temperature. It seemed to work anyway, at least for this purpose. I used ground chicken and it was fine. I used more lettuce and also added cucumber and snap peas for more veggies. We loved the flavors - very refreshing.

  • patioweather on November 17, 2025

    Can be made with other proteins like grated tofu. We skipped the khao koor and sprinkled roasted nuts on top.

• Pan-roasted soy-glazed salmon with cool cucumber salad

  • bwhip on January 23, 2018

    It's always great to find a simple, easy weeknight recipe that turns out to be a complete flavor bomb of goodness. It's easy to see why the author said she still enjoys having this about once every week after all these years. Quick, easy, and really delicious.

  • twoyolks on January 31, 2018

    The salmon sauce is quite flavorful. While the flavor is strong, it doesn't overpower the salmon.

  • Rachaelsb on April 12, 2018

    True to other reviews this is quick, easy with lots of flavor. Great to have such an easy alternative for a night of salmon.

  • anya_sf on July 14, 2018

    Absolutely delicious! There are multiple components, but each is quick to prepare. I served this bowl-style on a bed of brown rice, adding sauteed spinach, blanched snap peas, and diced avocado. There was a lot going on - next time I probably won't bother with the crispy shallots. The salmon was perfectly cooked with crispy skin.

  • Zosia on August 15, 2018

    As others have noted, this is very flavourful and quite easy to prepare. Family loved it.

  • meggan on January 20, 2019

    Great - I would add a tad more sugar to the cukes.

  • jenburkholder on August 14, 2020

    We didn't make the cucumbers, only the salmon. The fish was easy and delicious, an excellent taste-to-effort ratio. All pantry ingredients as well. Will repeat.

  • TrishaCP on September 25, 2022

    Wow, this salmon is incredible. We also skipped the crispy shallots since they aren’t in line with my current dietary restrictions, but I didn’t feel that we missed out by omitting them.

  • pattyatbryce on November 16, 2025

    Very good and very easy to make. Forgot the shallots, but loved the dish anyway. Next time, I'd sprinkle the cilantro over the entire dish and not concentrate it in the cucumber.

  • Bessp on March 04, 2026

    This came together very quickly, which was great on a night we were running behind. The cucumbers came out quite sharp with all the vinegar, but I kind of like the pickliness. I left off the crispy shallots because I didn't feel like making them. The dish was still very nice, but would have been better with them. Next time!

• Salmon sauce

  • anya_sf on July 14, 2018

    Very quick and easy to make. Great with the salmon. It would probably be good with chicken or tofu as well.

  • pattyatbryce on November 16, 2025

    Great on salmon

• Indonesian fried chicken and ginger-sesame waffles

  • AndieEats on May 16, 2021

    This was great, and would make it again. Made the fried chicken, waffles, sesame honey butter, and accompanying honey butter and surprise sauce (ish). A couple adjustments for what was available - bone in skin on chicken thighs instead of a whole chicken, white sesame seeds instead of black, regular sesame oil instead of toasted. The chicken fried much more quickly than the recommended 10-12 minutes per side. Given the amount of oil they recommended, frying per side was not needed as it was all submerged and only took about 5 minutes to finish cooking through. The waffles were my first savoury ones, and they were good but benefited from being served with the chicken. Fudged with the special sauce recipe as I didn’t gave dried chiles or Thai basil around.

• Honey-sesame butter

  • AndieEats on May 16, 2021

    Part of the Indonesian fried chicken and waffles meal. Made much more butter than we needed. Used regular sesame oil instead of toasted - the sesame smell and flavour were quite strong so I'd probably decrease a little. The flavours definitely worked well with the ginger-sesame waffles.

• Panko-crusted lemon chicken

  • Rutabaga on January 16, 2018

    The method used here turns out beautifully crisp breaded chicken cutlets. I enjoyed them with just a small amount of candied lemon sauce (that sauce is delicious, but also incredibly sweet) and appreciated how the watercress and radish kept the dish grounded. For kids, ketchup was the preferred accompaniment. As for the recipe itself, I think you can really pare down on the amounts. For example, I only used about half the flour called for, and a little over half the panko. When marinating the chicken, little more than a cup of buttermilk was necessary. Scale back to avoid unnecessary waste.

  • JoanN on November 06, 2025

    I HATE triple coating and deep frying cutlets. But boy oh boy, was this ever worth it. A run don’t walk winner. The only change I made, and one I had to for dietary reasons, was to substitute Bibb lettuce for watercress. I was afraid that perhaps the Candied Lemon Sauce would be too sweet. Nope. Not with everything else it wasn’t it. It hit just the perfect sweet and sour note. I also thought the rice might be redundant. Again, no. At the end, I was using the rice to wipe up all the crusty and candied bits. I only have one real recommendation. Before you start cooking, make a deal with someone else to do the cleaning up. What a mess. But so worth it.

• Candied lemon sauce

  • Rutabaga on January 16, 2018

    Delicious, but (as implied by the inclusion of "candied" in the title) intensely sweet, this sauce was a fun pairing with crispy chicken cutlets. The only thing is, since the sauce is so sweet, you can't load up on it, so your chicken cutlet will still be fairly dry. This doesn't bother me, but an additional squeeze of lemon juice over the chicken would be welcome if you want a little more zing.

• Korean braised short rib tacos with kimchi-sesame salsa

  • bernalgirl on November 14, 2025

    This is an outstanding dish, full of flavor and texture in the best possible way. Note that the beef short rib recipe makes exactly enough for 4 moderate eaters. There’s enough liquid in the recipe to double or even triple the meat to have leftovers or enough to freeze. I added a very heaping teaspoon gochugaru, and rather than assembling in the kitchen, I tossed the Napa cabbage with chopped cilantro, scallions, and a light sesame-gochujang vinaigrette and let everyone assemble the tacos themselves. The accompanying sesame kimchi salsa would be good on cardboard.

  • rmardel on December 11, 2025

    Outstanding! Full of complex flavors and textures. Note this makes 8 small tacos and will not feed my family as written. The accompanying salsa is fabulous and it would enhance many dishes. The combination of cabbage and asian pear, although uninspiring on its own, works beautifully with the other flavors in the tacos.

• Wok-charred udon noodles with chicken and bok choy

  • Rutabaga on January 04, 2018

    Delicious! I can hardly wait to try more recipes from this book, if this one is a good indicator of what's in store. The flavor is rich and satisfying, My experience velveting the chicken was very messy; perhaps my chicken was too damp, causing the oil to spatter. The chicken also liked to stick to the pan, and I had to really pry at some of the pieces to free them. But it turned out beautifully tender and succulent.

  • twoyolks on January 11, 2018

    This was great. The star of this is really the udon sauce. The chicken was tender but a tad bland. I would've liked more greens (or possibly my baby bok choy are particularly small). I used ~9 oz of dried udon noodles instead of fresh which worked fine. I'm not sure that velveting the chicken added enough benefit for the additional time and complexity of deep frying (it made the chicken tender but didn't add much flavor).

  • bwhip on January 11, 2018

    Very good dish. My baby bok choy heads were a little larger, so there was plenty of that in proportion to the chicken. Shame on me for not reading the whole recipe through first - the instructions don't begin with the need to marinate the chicken for at least a half hour, so I was already underway with the first step (cooking noodles, mise en place, etc. before discovering everything would have to stop for a while to marinate. They probably could have mentioned that as the first step in the recipe, too :). My noodles kind of fell apart in the wok, as everything was sticking to the surface quite a bit (a newer stainless steel one). Still, flavors were great and we'll likely make this one again.

  • anya_sf on January 27, 2018

    Thanks to bwhip for pointing out the need to marinate the chicken first. I had no problem with the velveting and it did seem to make the chicken very tender. Still, I'd prefer to avoid deep-frying and would try this again just sauteing the chicken to compare the results. I was afraid the noodles would stick, so I used my nonstick wok, so of course did not get as much char. My bok choy were larger, weighing 1 1/2 lbs, which I thought was a good amount. Overall, we really liked this, but I thought there was too much sauce. Plus the sauce was a bit sweet, so I would omit the sugar next time (there's plenty in the hoisin sauce). But I'd definitely make this again with less sauce.

  • julesamomof2 on December 01, 2018

    I made this with the ingredients as written, but in an effort to majorly cut back on the amount of oil used, I ended up with both the chicken and the noodles sticking to my non-stick wok. The end result was kind of a mess and my noodles ( I used dried, not fresh ) didn't have much char. I would like to find a way of velveting chicken that doesn't use 1/2 c (!) of oil.

  • damjih on January 08, 2019

    I made this and it was amazing, not so much the next day, Ill make extra sauce to mix in for lunch next time ~

  • meggan on January 25, 2019

    Liked this but had to use Korean rice cakes instead of fresh udon and so they didn't char in the same way that the noodles might have although they tasted fine. I also had to use turkey breast (which was very tender after velveting) and grown-up bok choy. I thought the amount of sauce was just right.

  • Kduncan on June 19, 2019

    Great recipe, made straight from the recipe. Good way of using the insane amount of bok choy we got from our CSA last week. Found it great as leftovers too.

  • bernalgirl on November 09, 2025

    This is fantastic! I used a deep 12” carbon steel pan and got a nice char on everything cooking one item at a time in stages before combining with the sauce. I did not velvet as directed, instead I marinated the chicken for several hours then stir fried the chicken before continuing with the recipe as written. I thought it strange that there’s no alliums but the sauce is wonderful and the dish came out very flavorful. Next time I will add salt to the marinade to get a more layered flavor.

  • nadiam1000 on June 19, 2022

    I really enjoyed this but it was pretty involved to make and used a lot of oil. I would like to velvet the chicken without cooking in 2 cups oil. Like others I got some sticking of the chicken but mostly the noodles. I oiled the noodles and the wok but the noodles stuck to the bottom. It all worked out in the end with a really tasty dish. Looking forward to leftovers.

  • dbuhler on February 16, 2024

    This was a good stir fry. I subbed broccoli (blanched in the noodle cooking water) for the bok choy since that is what I had on hand. I also cooked this in my large nonstick skillet because I opted to skip the frying step of the velveting chicken. After I let the chicken marinate in the fridge for about 45 minutes I put it straight into a hot skillet with two tablespoons of oil. Once I got the chicken all in a single letter I let it cook for a couple minutes on each side to get brown and then took it off the heat and proceeded with the rest of the recipe. This way I was able to save a lot of time and a lot of oil. Also, since I used non-stick, I only used one tablespoon of oil when she called for two. I didn't get very much "char" on my noodles but I was able to get a good portion of them spotty brown.

  • Bessp on May 25, 2026

    I followed the recipe exactly, including velveting the chicken. It was a bit of a faff, and I don't think I liked it better than getting a good sear on it in the wok. I also had issues with the noodles sticking badly to the pan, there was very little char to be had because it all fused with my wok. Still, it was a tasty dish, and there's a lot of room for simplification if you skip the velveting.

  • D.Barker on April 17, 2021

    This was okay. Kind of a hassle with all the different dishes and processes going on at once. Happy we tried it, but it won't be in our regular dinner rotation.

  • Carriejean76 on May 25, 2026

    Good. It does take multiple steps. I didn’t vevet chicken as directed- I did marinate and then stir fried chicken in small batches. I doubled the amount of chicken (husband prefers more protein). I followed the rest of the recipe as written.

• Udon sauce

  • Rutabaga on January 04, 2018

    This sauce goes with the accompanying chicken udon dish, but I can see that it would be an excellent general purpose stir-fry sauce to have on hand. Make it in advance so that it's easy to pull together a quick dinner.

  • dbuhler on February 16, 2024

    I made this specifically for the udon noodle dish in the book. To satisfy my young kids tastes, I subbed chili garlic sauce for the sambal oelek and reduced it to 1/2 tablespoon. I would have like a little bitore heat, but it seemed to be just right for to them.

• Chicken and rapini stir-fry

  • Rutabaga on January 13, 2018

    Very good; I especially like how the light bitterness of the rapini contrasts with the rich oyster sauce. My six-year-old, however, would probably prefer it with broccoli or broccolini, as he liked the chicken, but wasn't so fond of the veg. It's a fairly simple stir fry, especially if you prep in advance.

  • Zosia on November 27, 2018

    Family enjoyed this simple dish that I made with broccoli in place of rapini. The sauce was quite hot but that heat was balanced by sweet and salty flavours - and lots of brown rice - and the chicken was very tender. I did cut back on the oyster sauce a little so its sweetness wouldn't overwhelm the broccoli, blanched the chicken in water instead of oil (as per Grace Young, Stir-Frying to the Sky's Edge), and used half the oil to stir fry.

  • Rutabaga on February 11, 2020

    I made this again using broccolini and bok choy, which worked well, and was also more appealing for my eight-year-old.

  • anya_sf on December 01, 2020

    I made this using just baby bok choy, quartered, which I steamed for a minute or so in a few tablespoons of water. Omitted the red pepper flakes; the chili oil and black pepper still added zest, rather than heat. The sauce was sweet and salty, but not too much so when served over plain rice. Velveting the chicken definitely resulted in tender meat, but I hate using so much oil - will need to look up that water method Zosia mentions.

• Wild mushroom lo mein

  • Rutabaga on January 13, 2018

    What lovely umami flavors! Even though I left out the radicchio and frisee, this was a treat. My older son said he "couldn't stop eating" the mushrooms (primarily baby shiitake), but oddly wasn't a fan of the noodles. But never mind - us adults were happy to eat his share!

• Chicken stir-fry sauce

  • Rutabaga on January 13, 2018

    This is a good match for the chicken and rapini dish, as the rapini nicely cuts some of the richness of the oyster sauce. I used Braggs liquid aminos for the soy sauce. It was quite salty, but not too much so as long as you don't add additional salt to the stir fry.

• Fun sauce

  • Rutabaga on January 13, 2018

    I used this sauce for the mushroom lo mein recipe from this book. That was absolutely delicious, so I'm sure the sauce must have contributed. It's not too thick, so nicely coated the the noodles without any goopiness.

  • Zosia on April 09, 2018

    I really like the idea of having a ready-made stir-fry sauce on hand that helps to cut down on stir-fry prep and this one not only has good flavour, but lasts 2 months in the fridge. I used it in the beef and broccoli chow fun which was delicious.

• Perfect white rice

  • Rutabaga on January 16, 2018

    I decided to try this method out, because who doesn't want perfect white rice? Unfortunately, mine was far from perfect, but I admit I didn't follow the directions as closely as I should have. I'm accustomed to covering the pot once the rice starts boiling, and while I waited a minute or so, I did not wait the full four minutes specified. I also didn't stir the rice again after covering it. This may be what caused the rice to turn out extremely mushy and gooey. I'm so accustomed to cooking rice in my usual way - using 1 1/2 cups water for each cup of rice, covering it immediately upon boiling, and never lifting the the lid during the cooking process - I'm afraid I was too busy with my other dishes and forgot to follow these new rules. Because this recipe calls for double the amount of water as rice, the extra stirring and cooking time without the lid must be essential in avoiding goopy rice. I'd like to try it again, carefully following the directions, to see if I get better results.

• Red curry cauliflower with tofu

  • anya_sf on January 17, 2018

    I used Mae Ploy red curry paste and a bit less oil (1 Tbsp for curry, 3 Tbsp for frying). I also added some Asian baby greens. I thought it was very good and even liked the tofu, which isn't usually my favorite. Of course you could use meat instead, but the tofu really worked well here. The curry was thick and not super saucy like some curries, but there was just enough sauce for everything. The spice level was perfect for my taste, but of course would depend a lot on the curry paste. The curry sauce was perhaps a bit too tart from the lime - my lime was quite juicy. Next time I might use less. I'd definitely make this again.

  • bernalgirl on November 09, 2025

    We really enjoyed this although it seems like a lot of steps for what is ultimately a pretty simple curry with blanching and charring the cauliflower, and frying the tofu. I used Maesri red curry paste and added makrut lime leaves from my tree. I also ended up adding sautéed shallots as I thought it needed more depth. Delicious with steamed rice!

  • rmardel on November 11, 2025

    This was good, but nothing special. I liked the flavor of the charred cauliflower but thought there were too many steps for a curry that was visually bland and uninspiring flavor-wise. The flavors did play very nicely with basmati rice, but I still don't think I would make it again. There are too many better curries in the world.

  • jsguaium on November 26, 2025

    I had some Mae Ploy brand red curry paste, purchased from advice of Hot Thai Kitchen and used that to make recipe as written. I had some doubts about that full tbl of kosher salt, but did go with it. There was enough cauliflower that it wasn’t overly salty, but it was just on the edge- tempered by a juicy lime. Next time I’d probably use half and then add some e fish sauce to final dish. That would leave you with a more versatile sauce. I served it over a mix of white and whole grain rice- made a nice dinner. I would probably repeat this dish. Garnished with purple Thai basil and peanuts (no cilantro). It did seem like a lot of steps and dishes!

  • Bessp on December 06, 2025

    This was pretty good, but as others have noted, kind of a faff for what you get. The curry sauce came together easily, I might make it again for a different dish. I skipped blanching the cauliflower altogether, since we tend to prefer our vegetables on the crunchy side anyway. I subbed tofu for chicken, because I had some thighs I wanted to use up. I also added a red bell pepper for visual interest and sweetness. It worked quite well, I liked the results. If you make the sauce in advance, this would be a super quick weeknight meal to throw together with whatever vegetables and proteins you have on hand.

• Lemongrass pesto

  • anya_sf on January 24, 2018

    I made 1/2 batch to go with the green monster. Next time I'll make the full batch, as the smaller quantity is harder to process. I made it a day ahead and the color was still OK (plus it got mixed in). Very bright, nice flavor, great mixed with the farro. My pistachios were roasted, which worked fine (maybe better?).

  • apattin on July 09, 2021

    Very very good. I used "lightly salted" pistachios (only kind I could get) and only 1/2 tsp salt. PLENTY of salt for me. A real "mother" sauce!

  • matthew_jiod3h on April 15, 2026

    Wow

• The green monster

  • anya_sf on January 24, 2018

    I altered the ratio of farro to vegetables, using about 1 1/3 cups farro, but the full amount of vegetables - actually a few extra Brussels sprouts. Used spring mix instead of baby spinach and green onions instead of leek. This recipe lends itself to endless variations. The lemongrass pesto really makes it. Delish! Two people ate the whole thing for dinner.

  • bwhip on January 24, 2018

    This was really good, my wife and I both loved it. Made it per the recipe, though I noticed after the fact that you’re supposed to use half of the lemongrass pesto. Wasn’t a problem though, since my pesto ingredients only made about a half cup anyway. I was a little short on lemongrass, so added the zest of one lemon to adjust. A really nice winter salad, hearty and flavorful.

  • Rutabaga on February 14, 2018

    This is a great option for a meal that's both flavorful and super healthful. I, too, used all of the pesto, and found that to be the right balance. I finally cooked my Bluebird Grains farro to completion; it took a full hour, so I cooked it in advance so that the dish could be put together quickly at dinnertime. For the kids, I set aside some peas and edamame, served alongside rice, since farro isn't really their thing. This could be a nice potluck or picnic dish.

  • anya_sf on March 24, 2019

    I just made a springtime version with asparagus and artichoke hearts and it was delicious. Topped it with a soft-cooked egg. Love the versatility of this recipe.

  • matthew_jiod3h on April 15, 2026

    GREEN

• Spicy silky tofu

  • anya_sf on January 31, 2018

    I adjusted the ingredient proportions a bit - used 1/2 lb ground pork and almost 1 lb baby bok choy. Next time I'll cut the bok choy into smaller pieces to enable it to cook faster and to make the pieces more bite-sized. I was happy with more greens and thought there was plenty of meat. My chili oil wasn't that hot, so we actually added more spice. I also used regular soy sauce and did not find it too salty at all (maybe due to the extra greens). It was very good with rice, and also very quick and easy to prepare.

  • Smokeydoke on June 27, 2020

    I liked this dish, it sounded very exotic when I read it, but it’s really a simple, homey 30-min meal. I stayed true to the recipe except for the bok choy, which I omitted. And I used unsalted bacon bits because bacon and kimchee is delicious.

  • bernalgirl on March 10, 2026

    This is a great combination but the flavors are more dull than expected. I used cabbage, which I charred after the ground pork and removed from the pan before adding the kimchi and aromatics. I added fish sauce to bump it up and realized afterwards that oyster sauce would be perfect, along with cooking down the kimchi as J. Kenji Lopez-Alt suggests in The Wok. I’m likely to repeat this with these changes.

  • meggan on November 16, 2020

    Subbed in cabbage for Bok choy and it was great.

  • Kduncan on November 10, 2020

    Had left over tofu I needed to use up, and ended up cooking this. It's quick and easy. We added more pork as all we could get was 1 lb of ground pork, but in the end it came out fine.

• Kimchi quinoa bokkeumbap

  • anya_sf on February 07, 2018

    I adjusted the ingredient ratios - used 1 c quinoa, 3/4 lb beef (with half the marinade), 3 c broccoli florets, 1/3 c pistachios, maybe half the oil. My pistachios were already toasted, so I didn't roast them with the chili powder. They were good (and I thought there were plenty), though I'm sure the seasoned nuts would be even better, but you could also omit them if you didn't like them. When I stir-fried the beef, the marinade clung to the meat at first, but exuded out during cooking and resting. I wasn't sure if I should add the liquid back into the wok with the beef or leave it behind (it had been cooked). I tasted the quinoa and thought it could use more flavor, so I poured the liquid back in. Watch out when you stir-fry the quinoa as it pops all over the place! I served the bokkeumbap with fried eggs on top, which was good, but didn't add that much, as the dish was already so flavorful. It was really good and came together super quickly with the quinoa made ahead.

  • Rutabaga on November 26, 2018

    This had great flavor, a little sweet and a little spicy (but not too spicy), and tasted much better than it looked, as the marinade from the meat colored the entire dish brown. Like anya_sf's experience, I found that the marinade clung to the meat, then leached out during cooking. I left it in the pan to flavor the rest of the dish - delicious! I used chicken thighs in place of beef, which I very thinly sliced while frozen before marinating. I also set some plain chicken aside without marinade and made a kid-friendly version of the dish seasoned only with soy sauce (and no kimchi) side by side with with the spicy version.

  • EmilyR on February 27, 2021

    Another vote for tasting better than it looked. I followed the recipe exactly and would likely reduce the oil a bit next time.

  • patioweather on November 05, 2025

    This is easy if made ahead. The steak needs to be marinated for a day, and there are two other components that can be prepared in advance. My partner absolutely loved it and it felt pretty healthy.

• Sichuan dan dan noodles

  • bwhip on February 10, 2018

    This was delicious, with all sorts of interesting flavors bouncing around on our tastebuds, and a delayed reaction kick from the sichuan pepper. Lots of ingredients (27!), but thankfully it was pretty easy to find everything at our local Asian grocer, and as the author promised, it was worth the trip.

  • coryelizabeth on January 21, 2019

    This was a miss for me. The pork ragu turned out so salty that it was nearly inedible, and the overall combo ingredients just felt....ew.

  • twoyolks on November 01, 2020

    The flavor is definitely different. It starts out sour and then spreads to tangy and hot. I ate a whole serving and I'm still not entirely sure if I liked it.

  • patioweather on February 01, 2023

    This was great. There are a lot of different styles of Dan Dan recipes out there, and this is the one that got closest to the style of my favorite restaurant. The recipe calls for 1/2 lb pork, so you can easily double it and then freeze half of the pork portion for a quick meal at a later date. I made it with fake ground meat.

  • stepharama1 on March 28, 2022

    This was absolutely delicious! Everyone loved it. I used unsalted homemade broth but was still worried the finished dish would be too salty. I doubled the quantities of mushrooms and didn't add salt to the pasta cooking water and it turned out perfect.

• Sweet-and-sour Brussels sprouts

  • Rutabaga on February 20, 2018

    These are quite tasty. I reduced the sugar by about one third, but would probably reduce it by half next time, as we prefer it less sweet. Otherwise, it's great!

  • Frogcake on October 08, 2018

    We loved this unique, tasty recipe for sprouts. I didn’t change the amount of sugar -the taste was to our liking. Served with turkey and all the fixings. Would make again.

  • anya_sf on November 04, 2019

    Delicious! I only used half the red pepper flakes and it was still plenty spicy for our taste. Don't reduce the hot and sweet sauce too much as it will thicken more as it cools; I did that and had to thin it with hot water. The amount of oil seemed excessive, so I reduced it to 4 Tbsp, which seemed sufficient.

  • lorloff on March 27, 2021

    This came out great. Used the french carbon steel pan instead of the wok. There was more surface area for browning. Next time I will make it with the pickled shallots. It was delicious even without them. Doubled the sauce because we had more Brussels sprouts. We made this at the last minute and did not have time to do the advance preparation for the shallots. Highly recommended.

  • bernalgirl on November 19, 2025

    Two more from Myers+Chang at Home by Joanne Chang and Karen Akunowicz Wok-roasted lemongrass mussels with [rice instead of garlic toast], p. 189 This is very easy to put together although it didn’t rank among my favorites of our mussels recipes. This may have been user error — and fair warning for those cooking in a rush —the lemongrass mixture is wetter than I realized, and when I tossed it into the wok, the oil splashed up my arm. The mixture probably got more burnt than toasted while I tended to myself. So I may try this one again. Sweet-and-sour Brussels sprouts, p. 247 I was worried these would be too sweet even with cutting the sugar by 1/4 and the glaze seemed one-dimensional so I added fish sauce. The mint and pickled shallots round everything out beautifully. I’d happily make it again.

  • Kduncan on January 04, 2021

    We love the restaurant ones, so we decided to try making these at home. They came out very well (still not as good as the restaurant ones), and they don't take too much effort for a weeknight (though you do need to start the pickled shallots earlier in the day/night before). Will definitely be making these again.

• Beef and Chinese broccoli chow fun

  • Zosia on April 09, 2018

    Family and I really enjoyed this dish. It had both great flavour and interesting textures. Note that the fun sauce, which is used as a marinade, must be cool before adding it to the meat and the meat should marinate for several hours or up to overnight. I used only about one-third batch of fun sauce for this recipe.

  • kajicebaby on June 11, 2026

    This was way too salty. I even tried to add some honey and more vinegar to try to tame the saltiness, but there was no saving this.

• Vietnamese espresso ice cream

  • Zosia on April 18, 2018

    Like most no churn ice creams I've made, this was creamy and very rich, and took about 5 minutes to make. It was good but I thought it could have used a little more coffee which would also have cut the sweetness.

• Surf and turf black pepper Shanghai noodles

  • anya_sf on April 21, 2018

    I accidentally added the sugar with the oyster sauce when cooking the sauce, but it didn't seem to matter. I adjusted the ingredient proportions somewhat, using half the beef and green pepper. Foolishly, I thought I could throw everything in the wok at once. Do not do this! Do as she says and cook the meat and vegetables in 2 batches. I was able to cook the sauce and noodles in one batch at the end, then mix everything in to warm up. We loved this dish. The amount of sauce was perfect and the balance of flavors excellent.

  • Rachaelsb on May 12, 2020

    Good but not the burst of flavor expecting.

• Red miso-glazed carrots

  • anya_sf on June 07, 2018

    We really enjoyed the flavors. Watch the butter at the end, though, as it can go from browned to burnt pretty quickly. Some char tasted good though.

  • bwhip on December 03, 2019

    Easy and delicious, with great umami for something that comes together so quickly.

  • Kduncan on January 15, 2020

    Easy recipe, I think peeling all the carrots took longer than everything else. Due to my own tastes I probably would have upped the miso in the miso/butter mix, but overall the flavors were great. Good way of using the never ending carrots of a winter CSA.

  • pattyatbryce on November 16, 2025

    Great flavors and super easy to make. Would be fine with white miso as well.

  • patioweather on November 17, 2025

    Microwaved the carrots instead of blanching.

• Ginger-scallion crab and crispy vermicelli stir-fry

  • anya_sf on June 07, 2018

    I don't know how this is served at the restaurant, but I don't think I had the right dishes. I used large bowls, rather than plates, as I wanted to contain the vermicelli bits, which tend to fly all over the place. However, the crab mixture ended up covering the vermicelli, softening the noodles entirely so they were no longer crispy. So maybe use super large, shallow bowls or put the noodles on top? I'd totally skip frying the noodles next time and boil them instead. I used canned crab, and it was still delicious in this dish. The flavors were amazing and fresh, although fairly rich; I would decrease the butter and oil just a bit next time. I would also use more basil and mint. Don't skip the lemon at the end.

• Crispy shallots

  • anya_sf on July 14, 2018

    I sliced them by hand, which worked OK, but it is important that the shallot slices be consistently thin. Watch the cooking time - my shallots were done in a total of 10 minutes, and definitely needed stirring to cook evenly.

  • rmardel on November 19, 2025

    I sliced mine by hand, but managed to get them paper thin. If not confident about this, a mandoline might be better. These were probably the easiest, and best, crispy shallots I have made. Highly recommended.

• Kung pao chickpeas

  • anya_sf on July 18, 2018

    My husband was skeptical about this vegan version, but we both really enjoyed it. I substituted a zucchini for the celery. This dish was quick and easy to prepare. Will make again.

  • jenburkholder on August 14, 2020

    These are great - easy, inexpensive and taste like cheap takeout in the best way. Made an excellent week of work lunches together with some brown rice.

  • kari500 on August 18, 2021

    I didn’t like the cornstarch in this, and just couldn’t get past it. I did appreciate stockholm’s suggestion to add Szechuan chilies, which I did and liked. L loved this, and good thing since there is a lot left. Just seemed gloopy to me, and I love chickpeas and vegetables.

  • patioweather on November 05, 2025

    I feel like this made 6 entree-sized portions. It was a lot of vegetables!

  • stockholm28 on March 20, 2021

    This recipe is in the ”sides” section, but I found this a very satisfying main dish. This will definitely be repeated. The dish didn’t exactly mimic Kung Pao chicken; it doesn’t have Szechuan peppercorns and I might try adding some next time. I started with 1 cup dried chickpeas which I soaked overnight and cooked the day before. As a result, I had slightly more than the equivalent of a 15 oz can. I omitted the water chestnuts and subbed yellow onion for red onion. I used Tien Tsin dried chilis from which I removed most of the seeds.

  • korkyporky on February 10, 2025

    So good and so easy. Good for a cheap meal that replicates the flavors of takeout.

• Sichuan zucchini and summer squash

  • anya_sf on August 23, 2018

    Disappointing. The pepitas will burn if made as directed. Cook them over lower heat for much less time. Or skip them - I did not think they added much, as the flavor was completely drowned out by the Sichuan dressing. The dressing itself was very spicy, although I don't think too spicy - the flavor was just too intense for our liking. Maybe because the Sichuan peppercorns were super fresh? It made my mouth tingle, not in a good way, and the zucchini just tasted bitter as a result. This is the first recipe from this book that I would not recommend. Or maybe I just don't like Sichuan peppercorns.

• Ginger-scallion bok choy

  • anya_sf on September 28, 2019

    I had a bit less ginger-scallion sauce as I didn't have enough scallions, but it was still a generous amount of sauce for the bok choy. The sauce wasn't quite what I'd hoped for because the vinegar was more prominent than I expected. It was good, but next time I'll reduce it a bit. Overall, this was very tasty and easy to make.

  • Kduncan on November 04, 2020

    We really liked the flavor of this dish, but I agree it was a bit too watery.

  • Rutabaga on September 12, 2020

    The flavor here was nice, but my bok choy ended up very watery. I agree that perhaps the sauce should be reduced first. I ended up cooking the bok choy quite a bit longer (I'd say it was well-cooked - no longer as crisp, but not, in my opinion, overcooked or mushy) to try to reduce the liquid, but that resulted in the bok choy itself releasing a lot more water, so wasn't the ideal solution.

• Mama Chang's pork and chive dumplings with black pepper-scallion sauce

  • bwhip on April 26, 2020

    These turned out fantastic. Labor intensive, but not at all difficult. Makes a lot of dumplings! The sauce is just perfect, with an amazing blend of spice and sweetness. Delicious.

  • Rachaelsb on May 10, 2020

    These were amazing and much easier to make then I thought. Found the Twin Marquis dumpling wrappers at Asian Market as well as garlic chives. Sauce is delicious. A very satisfying cook...you feel really proud of yourself!!!

• Shiitake mushroom and spinach dumplings with classic dumpling sauce

  • bwhip on April 26, 2020

    Another wonderful dumpling recipe from this excellent cookbook. Labor intensive, but so worth it.

• Hakka eggplant

  • jenburkholder on August 14, 2020

    We aren't eggplant people, but this is good for an eggplant dish. The sauce is quite tasty.

  • bernalgirl on November 09, 2025

    This was fine, but a little sweet even cutting the sugar. I cut the oil by half in the roasting step and added an equal amount of charred broccoli. I liked it but Fuschia Dunlop’s fish flavored eggplant will remain my go-to.

• Congee with nirvana chicken and scallion salsa

  • JoanN on November 15, 2025

    Great dish. Easiest to make the Nirvana Chicken the night before. Use low sodium soy sauce otherwise too salty. Also, reduced sodium chicken stock, if possible. Good even without the scallion salsa.

  • rmardel on November 19, 2025

    Fabulous dish. I agree that the chicken should be made the day before. If you wish to crisp the chicken skin, best to store it separately as it can be more difficult to crisp if it absorbs too much of the broth. I used homemade chicken broth, which is low sodium, and watching the soy sauce content is important here. This is fabulous and worth repeating. The Nirvana chicken itself (separate recipe) is worth making alone and it would work perfectly beautifully as a stand-alone main.

• Lemon-ginger dressing

  • bernalgirl on February 01, 2026

    A delight, especially in lemon season. Comes together easily by shaking in a jar, this was great on the noodle salad and would add zest to a grain bowl, roasted vegetables, or a green salad.

  • Meredythhaas on November 18, 2024

    Delicious. I added scallions and garlic and made in the food processor.

  • anya_sf on March 09, 2026

    I'd made this before for the soba tofu recipe. Made again and drizzled it over fish, broccoli, and rice. Tasty, but still pretty salty even with reduced sodium soy sauce, so be judicious. Update: used leftovers on a quinoa, cucumber, cabbage, and chicken salad - that was great.

• Braised short ribs

  • bernalgirl on November 14, 2025

    A great recipe for the tacos in the same book, or in a rice or noodle bowl. Note that this makes exactly enough for 4 moderate eaters. There’s enough liquid in the recipe to double or even triple the meat to have leftovers or enough to freeze. I added a very heaping teaspoon gochugaru to the aromatics Looking forward to making this again.

  • rmardel on December 11, 2025

    Fabulous recipe yields savory tender meat with complex flavor. Note that this recipe makes only enough for the taco recipe in the same book, and barely at that. As noted by bernalgirl there is enough liquid to triple the meat and still have plenty to freeze. If I am going to braise meat for 2 1/2 hours in the oven, it makes sense to me to make a much larger batch. That said, the braising liquid was delicious and I turned it into an excellent soup.

• Wok-roasted lemongrass mussels with garlic toast

  • bernalgirl on November 19, 2025

    This is very easy to put together although it didn’t rank among my favorites of our mussels recipes. This may have been user error — and fair warning for those cooking in a rush —the lemongrass mixture is wetter than I realized, and when I tossed it into the wok, the oil splashed up my arm. The mixture probably got more burnt than toasted while I tended to myself. So I may try this one again.

• Ginger-scallion sauce

  • bernalgirl on March 07, 2026

    This sauce is amazing on poached chicken, lightly stir fried cabbage, rice, and probably cardboard. Allowing the ingredients to rest between steps gets as close as I’ve ever gotten to the sauce at my favorite HK-style deli.

• Sriracha aioli

  • rmardel on November 11, 2025

    Lovely, bright and not very spicy Aioli. I used homemade Sriracha, and I am certain the specific brand of sriracha used will determine the taste (and heat) of the Aioli. You can make this by adding Sriracha to any Aioli or mayo recipe, or adding sriracha to homemade mayo. It is quite versatile, goes with a surprising number of dishes, and is also excellent on a turkey sandwich.

• Vegetarian curry sauce

  • rmardel on November 11, 2025

    I used commercial red curry paste (Mae Ploy), but found that although this was good, the flavor was rather simple and lacking in complexity.

• Rainbow beef

  • FatsyRoller on February 09, 2023

    Too much sauce for the recipe -- left with pools of it and/or sodden rice. Cut sauce in half (see note on sauce re: salt level.)

• Rainbow sauce

  • FatsyRoller on February 09, 2023

    Even using reduced sodium soy sauce, this was way too salty for us. I tried to cut it a bit by adding dry sherry (good, actually) but the solution is to use less soy sauce overall. Maybe low-salt stock?

• Genmai fried rice

  • anya_sf on November 15, 2025

    I made a pantry version of this using frozen brown rice, edamame, and broccoli (extra as I had no cabbage), all thawed before stir-frying. Using a carbon steel pan gave the rice a great texture, but the rice stuck quite a bit despite the oil. Sprinkled with store-bought furikake. This was super quick and easy. To me the flavor was lacking, so I added a bit of soy sauce, plus chopped cilantro, which helped some.

• Smashed fingerling potatoes with Thai chili jam (Nam prik pao)

  • patioweather on September 23, 2021

    I used store bought chili jam. Frying the potatoes was super annoying but the results were delicious enough that I would do it again.

• Mom's stir-fried shrimp and scallions

  • mzgourmand on April 03, 2021

    Thanks foodgloriousfood - this is very helpful. I was dubious about this book which was given to me as a gift as I have never been a Flour Bakery/Joanne Chang acolytes. At my family's insistence I have tried lots of Flour's various creations from the bakery itself - sticky buns, cookies, brownies, etc. and have just never been wowed. I live in NYC so maybe this is because there is a dearth of good bakeries in Boston?

  • foodgloriousfood on April 05, 2021

    Thanks for your note mzgourmand. I should have said in my second note, even with one egg white not two this recipe would still be the stuff of nightmares. I will proceed with much caution before cooking anything else from this book. On the basis of this one recipe the book should perhaps just go straight to Goodwill!

  • foodgloriousfood on April 02, 2021

    Bizarre and actually kinda horrific recipe! I haven’t had a failure this bad for many years! With two egg whites and the ginger and garlic the shrimp are swimming in a slurry which you then fry in 1/3 cup of oil and then you add 3/4 cup ketchup and 1/2 cup stock? Seriously? No mention of draining the egg white slurry off but that wouldn’t be do-able anyhow as it was so thick - like oatmeal! I didn’t use the ketchup instead used some plum sauce (maybe 1/4 cup) I hate to think what it would have looked and tasted like if I had used 3/4 cup of ketchup and 1/2 cup of chicken stock! Pink slimy ketchup shrimp soup? I had to pick the shrimp out of the slurry to eat them. Wasted 1.5lbs of large shrimp. Flavor wasn’t bad with my homemade plum sauce but the texture wasn’t good as there was no crispness. I am cringing to think of how much worse it would have been of I had added the ketchup!

  • foodgloriousfood on April 03, 2021

    I just googled it and Food and Wine mag has published it with one, not two egg whites! Do not use the two egg whites that the recipe in the book calls for!

  • SYoder84 on January 10, 2026

    Love this book but we were not a fan of this dish. The sauce was very gloppy.

• Pickled shallots

  • pattyatbryce on November 21, 2025

    just average

• Food52

  It seems well tested because the recipes actually work—not something that can be said about a lot of restaurant cookbooks.

  Full review

• Eat the Love

  Her recipes are both familiar and comforting but often with a little bit of elevation...the sort of Chinese-American cookbook that was meant for me.

  Full review