a culinary genealogy
We’re Bill, Judy, Sarah, and Kaitlin—a family of four cooks sharing our home-cooked and restaurant-style recipes.
meet our familySweet and Sour Squirrel Fish, or sōngshǔ yú (松鼠魚), is a legendary fish recipe from Jiangsu Province. While it’s a bit complicated, it can be done at home with patience and practice! We’ll show you how to make it from start to finish, with a full video showing the entire process (jump to the video).
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Chinese cured pork belly, or là ròu (腊肉) in Mandarin and lap yuk in Cantonese, is a staple in Chinese cuisine. Late autumn and winter is a great time to make this at home. I just whipped up two batches, and I couldn’t believe how good it was! The first batch was quickly divided up and
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Chinese sesame twists are delicious Chinese New Year snacks that you can serve alongside peanuts, roasted sunflower or watermelon seeds, and colorful candies as you celebrate with family and friends. Memories of Zha Ma Ye I remember eating these twists, or zhà má yè (炸麻叶), in Hubei when I was very little. Besides getting new
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