All Posts
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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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Scallop Fried Rice with XO Sauce and Crispy Garlic
Updated:View Post: Scallop Fried Rice with XO Sauce and Crispy GarlicThis Scallop fried rice will blow your mind. It’s not just the fresh bay scallops that make it a treat for seafood lovers, it’s the XO sauce and of course, the crispy garlic chips, that bring it to another level.…
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Almond Crusted Macaroni and Cheese
Updated:View Post: Almond Crusted Macaroni and CheeseWhen Kaitlin was here in Beijing last week (TWOL newcomers: click here for context!), she took about 2 whole pounds of almonds and ground them up into almond meal. After this moment of lapsed judgement that has of yet been left unexplained,…
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Vegetable Lo Mein
Updated:View Post: Vegetable Lo MeinThis vegetable lo mein isn’t so much a takeout dish makeover so much as just a really simple, versatile noodle dish that can be a staple vegetarian meal or a go-to meatless Monday dinner. Vegetable lo mein is healthy, tasty, and very…
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Chive Flower Japanese Tempura Recipe
Updated:View Post: Chive Flower Japanese Tempura RecipeSo after we munched on the glory that was our first Frizzled Chive Flower Flatbread, we were definitely looking for other ways to cook our in-season chive flowers. And what could be better than a little chive flower Japanese tempura?…
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Chinese Chive Flower Flatbread Recipe
Updated:View Post: Chinese Chive Flower Flatbread RecipeFor the last couple of weeks, I found myself back in Beijing with the family. This always means food, food, food–lots of it and super cheap! We always have the list of places we go back to time and again,…
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Hunan Steamed Fish with Salted Chilies – Duo Jiao Yu
Updated:View Post: Hunan Steamed Fish with Salted Chilies – Duo Jiao YuThis Hunan Steamed Fish, or “Duo Jiao Yu” in Chinese, is a famous Hunan-style dish. Traditionally, this dish is served using the upper part of the fish including the fish head (or sometimes ONLY the fish head. Uh, a really…
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Easy Bourbon Banana Cream Pie
Updated:View Post: Easy Bourbon Banana Cream PieIs there a dreamier dessert out there than banana cream pie? Yes there is. Boozy banana cream pie. That is all. Bourbon Banana Cream Pie: Recipe Instructions Start by preheating your oven to 350 degrees. Stir the crushed cookie crumbs with…
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Peking Duck Grilled Cheese
Updated:View Post: Peking Duck Grilled CheeseThis week, my sister and cousin Kim have been here in Beijing visiting, which means it didn’t take long before we were on our obligatory pilgrimage to a local Peking Duck joint for what is arguably Beijing’s most well-known dish.…
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Beef Rendang
Updated:View Post: Beef RendangI remember the first time I had beef rendang. I was about eleven years old, sitting in a Malaysian restaurant in a NJ strip mall, and it was one of the most amazing things I’d ever eaten. I figured that…
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Soy Sauce Butter Pasta with Shrimp and Shiitakes
Updated:View Post: Soy Sauce Butter Pasta with Shrimp and ShiitakesIt was a long time ago now that I first discovered the epic, umami-laden combination that is butter and soy sauce. I first tried it in a Japanese restaurant in New Jersey, of all places, when I was still in…
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Stir-Fried Clams in Black Bean Sauce
Updated:View Post: Stir-Fried Clams in Black Bean SauceClams seem to go hand-in-hand with summer, and we have gone way too long on this blog without dishes involving bivalves! These clams in black bean sauce were so good; I know Judy has a particular weakness for them. We…
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Spicy Lamb Buns w/ Honey Soy Drizzle
Updated:View Post: Spicy Lamb Buns w/ Honey Soy DrizzleIn China–Beijing especially, it seems, you’ll see a lot of things served with bread–pillowy soft steamed buns, doughy pancakes, and small hollowed-out bread “cups” that you can fill up with meat and vegetable fillings. Yes, here in China, the carb fest…
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Noodle Soup with Pork and Pickled Greens
Updated:View Post: Noodle Soup with Pork and Pickled GreensThis noodle soup with pork and pickled greens (xuecai rousi mian / 雪菜肉丝面）is one of my absolute favorites. It’s an easy, satisfying comfort food meal in Chinese households everywhere, where all you need is a few items from your pantry. My…
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Chinese Eggplant with Garlic Sauce
Updated:View Post: Chinese Eggplant with Garlic SauceChinese eggplant with garlic sauce is a familiar sight in many Chinese restaurants. The eggplant is super tender and seared, with a slightly sweet and tangy sauce. Served over fragrant steamed jasmine rice…this vegetable dish is just as good or…
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Drool-worthy Sichuan Chicken in Chili Oil Sauce (Kou Shui Ji)
Updated:View Post: Drool-worthy Sichuan Chicken in Chili Oil Sauce (Kou Shui Ji)We weren’t being witty or anything with the word “drool-worthy” in the title of this recipe. In fact, the Chinese name of this chicken dish is “kou shui ji” which literally translates to “saliva chicken.” Okay so to an English speaker looking…
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Roast Duck Pizza with Figs and Arugula
Updated:View Post: Roast Duck Pizza with Figs and ArugulaRoast duck pizza–fancy schmancy, snooty, celebrity chef material? Or easy to make at home? I’ll give you one guess… Speaking of celebrity chefs, I was watching an episode of Jamie at Home a couple weeks ago–the pizza episode, and yes, I…
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Stone Fruit Semolina Olive Oil Cake w/ Earl Grey Rose Syrup
Updated:View Post: Stone Fruit Semolina Olive Oil Cake w/ Earl Grey Rose SyrupOk, so this one may sound a little complicated, but it’s really quite simple, and probably best cake I’ve had all summer. It’s a cake that—with vibrant fresh fruit, semolina, and extra virgin olive oil—conjures images of peaceful orchards and sun-soaked…
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A Duo of Dippables with Honey Sriracha Mayo
Updated:View Post: A Duo of Dippables with Honey Sriracha MayoChicken fingers tend to bring back childhood memories of meals at the museum, picnic tables at Disney World, and weekend stops at local diners–our daughters’ childhoods, that is. Judy and I remember the chicken finger request often, whether it was standing at the snack stand…
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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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