Summer Green Vegetables
When I was getting ready to talk about Chinese food and sustainability last week on the China-US Women's Foundation Women's
By Karen Christensen|2020-08-11T14:44:27+00:00August 10th, 2020|From the Test Kitchen, Tidbits, Vegetables|
When I was getting ready to talk about Chinese food and sustainability last week on the China-US Women's Foundation Women's
By Karen Christensen|2022-09-08T12:45:31+00:00February 14th, 2020|Tidbits|
I've never had trouble throwing together a quick meal or a snack, but once I started learning about Chinese food
By Karen Christensen|2020-01-20T07:25:24+00:00January 31st, 2019|Meat, Tidbits|
The Chinese birthrate, even in the 21st century, ebbs and flows depending on whether babies will be born in a
By Marjolijn Kaiser|2018-11-20T15:48:57+00:00November 20th, 2018|From the Test Kitchen, Tidbits|
If you’d like to try something new for Thanksgiving rather than the usual turkey (or tofurkey) and cranberry sauce, take
By Karen Christensen|2018-12-07T09:25:03+00:00September 5th, 2016|Northern Chinese, Soups, Tidbits|
My son Tom found my favorite cold cereal at a shop in his Beijing neighborhood, but after eating a Chinese breakfast with him
By Karen Christensen|2015-10-07T18:54:50+00:00September 11th, 2014|Tidbits|
The potato, native to Peru and associated with northern Europe, is well-known in China. In fact, China is the world’s
By Karen Christensen|2017-09-25T22:51:29+00:00August 28th, 2014|Featured, Tidbits|
Chili or "Red" Oil (Hong You) 自製辣椒醬 Print Author: Karen Christensen Ingredients 2 c. peanut, corn, or other mild
By Laura Kelley|2017-09-25T22:38:16+00:00August 27th, 2014|Tidbits, Western Chinese|
Uyghur Five-Spice Blend Print Author: Laura Kelley Ingredients ¼ cup cumin seeds 1 tablespoon Sichuan peppercorns 3 tablespoons black