The mid-week is here, and now we finally have a reason to smile a little. But despite that, some of us may be having a hectic routine, and the only thing that can make this week better is food! While ...

"You haven't experienced Shanghai until you've had a bowl of scallion oil noodles," writes Betty Liu in "My Shanghai: Recipes and Stories from a City on the Water." To make them, cook scallions very ...

Food so often denotes a place, but it can also define a family, encapsulate a shared history and provide the threads that help hold memories and people together. This is the feeling that emanates from ...

I love developing copycat recipes and feel a great sense of achievement when I successfully re-create my favorite restaurant meals at home. This recipe draws inspiration from one of my favorite dishes ...

A Boston surgical resident made the recipes, photographed them, and wrote ‘My Shanghai,’ a cookbook celebrating the traditional dishes she was raised on. When Betty Liu was in college in St. Louis, ...

MANILA, Philippines — Ever had Lumpiang Shanghai with a rich and dense filling like Embotido? If you haven’t, you will now — and from your own kitchen, too. Celebrity chef Jackie Ang Po shares this ...

“My relatives in the Philippines don’t celebrate Chinese New Year,” said Charles Olalia of the Silver Lake restaurant Ma’am Sir. “But my family here did because my dad’s a doctor and all his Chinese ...

I used to chuckle at jokes about zucchini winding up on neighbors’ doorsteps in the middle of the night. And about zucchini baseball bats. Then a terrible thing happened. Zucchini disappeared from my ...

This dish isn’t really Shanghainese at all. It apparently originated with Shanghai immigrants into Hong Kong in the 1950s, many of whom set up Shanghai-style restaurants, adapting dishes to suit local ...

This Shanghainese dish is made with thick, bouncy noodles like fresh Japanese udon, which are given a dark caramel tint by soy sauce and freshened up with barely cooked greens. Pork slivers make a ...