Local author Betty Liu gives you basic techniques in ‘The Chinese Way,’ then you can adapt her recipes to suit your pantry. When Betty Liu’s mother was visiting her in Boston — Betty, a surgical ...

When I was younger and people asked what I ate for dinner, I struggled to answer. “It’s Chinese food, but not what you eat at Chinese restaurants,” I’d say. Dinners usually looked like a bowl of rice ...

Much like “The Joy of Cooking,” which teaches the basics, “The Chinese Way: Classic Techniques, Fresh Flavors,” by Betty Liu, is a primer for anyone wanting to master Chinese cooking. Before diving ...

Seven decades ago, long before Fu Pei-mei became a beloved authority on Chinese cooking, she was struggling to make jiaozi. These boiled dumplings from northern China were her husband’s favorite and ...

Fire-exploded kidney flowers might seem like odd fodder for an epiphany — the spicy, offal-heavy dish is uncompromising, even by Chinese standards — but for chef, food writer, and cookbook author ...

She was committed to codifying traditional Chinese cooking techniques when most Americans thought of Chinese food as dishes like chop suey and chow mein. By Priya Krishna Eileen Yin-Fei Lo, a pioneer ...