Food52.com Genius Recipes

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Yesterday, was a double genius day. It started with the cool honor of having one of my recipes from The Wisdom of the Chinese Kitchen featured on Food52.com’s Genius Recipe! In truth it’s my mom’s delicious Stir-Fried Lettuce. Mama is now too elderly and fragile to cook but this scrumptious dish brings back sentimental food memories. It was so nice Food52 recognized the merits of this simple dish and lavished it with gorgeous images that accompanied Kristen Miglore’s wonderful piece. And before my ego could get too inflated…

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by the end of the day, I had such severe computer problems I found myself at the Genius Bar at the Apple Store desperate for help. Yes, gazing up at that Genius sign the irony was not lost on me. Confused, frustrated, and worried I sat with a “Genius” hoping he could figure out what I couldn’t. Tis the yin and yang of life.

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Sara Moulton Film Shoot

photo copy 2It’s been a whirlwind few weeks of film shoots that culminated with a trip to see my friend Sara Moulton for a taping of the fourth season of Sara’s Weeknight Meals for PBS. Last Thursday I was up at 5:45 am to make it to Connecticut in time to shoot my two segments. The show will air in the fall and I’ll keep you posted.

Image 2The week before I was shooting our April WeightWatchers.com Stir-Fry Guru videos. I hadn’t seen our terrific film crew in awhile so it was great to have the gang all together again. These videos will go live towards the end of April. The recipes are inspired by spring with inventive ways to stir-fry asparagus, sugar snaps, parsnips, and spring onions. It was a crazy day of shooting where we had to stop so many times because of NYC street noise—-there were sirens, loud snow shoveling, and what felt like endless trucks idling their engines right under my windows. I’m sure when you see the videos you’ll never know.

The other great news is Wok Wednesdays received unbelievable media coverage from Bill Daley of the Chicago Tribune, who wrote a fabulous article about online cooking groups and gave major props to our stir-fry community. I was pleased and proud that several food photos from our members were included in the article. Wok Wednesdays is about to turn two years old in another month and it’s amazing we’re nearing 500 members strong, stir-frying their way through my book Stir-Frying to the Sky’s Edge . I’m including the link for the Facebook page as that’s where the majority of the action takes place but for the rules check out the Wok Wednesdays page. If you’re new to stir-frying this is stress-free way to get started.
When I have time, I try to provide cyber wok therapy and stir-fry guidance. We stir-fry every other Wednesday. So whether you’re a wok newbie or an experienced wokker join the fun and go stir-fry crazy!

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  • Stir-Frying to the Sky’s Edge
    ~Winner James Beard Foundation Best International Cookbook Award
    ~Finalist IACP International Cookbook Award
    ~Best Chinese Cuisine Book USA Gourmand World Cookbooks Awards
    ~Awarded IACP Culinary Trust eGullet Society for Culinary Arts & Letters Culinary Journalist Independent Study Scholarship

    “With this extraordinarily inspiring and comprehensive book, Grace Young establishes herself not only as one of the world’s great experts in Chinese cooking but as one of its few genuine masters. Buy it, read it, cook from it-and soon you will be on your way to becoming a stir-frying master yourself.”
    –James Oseland, editor-in-chief of Saveur

    READ MORE ABOUT “STIR FRYING TO THE SKY’S EDGE

    “When it comes to stir-frying, I have a guru, the cookbook author Grace Young. Her new cookbook, “Stir-Frying to the Sky’s Edge,” is the ultimate guide, whether you’re a beginner or a chef.”  Martha Rose Shulman New York Times

    “Stir-frying may have been pedestrianized by generations of vegetarian college students, but this beautiful, comprehensive cookbook restores it to its rightful place among the most elegant cookery techniques. The virtues of stir-frying, Young writes, are many: it makes bounty out of small amounts of meat and oil; it emphasizes healthful vegetables; and most importantly, it creates alchemic flavor out of raw ingredients. Young has a scholarly yet impassioned approach, and she fuses personal anecdotes, meticulously researched history, and stir-fry”“related arcana to illuminate her subject. For the serious home cook, this informative, lyrical tome is an inspiration.”  Publishers Weekly

    Chicago Tribune selects “Stir-Frying to the Sky’s Edge” as one of the Top 10 Cookbooks to keep!

    NPR selects “Stir-Frying to the Sky’s Edge” as a Top Ten Cookbook of 2010
    “If you heed Grace Young, whose previous cookbook taught a lesson to those of us who thought a wok was just another pan. Young’s thorough yet streamlined book zooms in on the minutiae of the correct stir-fry — from how to chop your protein to what to listen and look for in the pan. But her book is broad as well as deep, offering panoramic views of the universe of stir-fry from Singapore to Astoria.”                                                                 T. Susan Chang NPR

    READ MORE

  • Multimedia

    • Grace Young and Leonard Lopate
      In this radio interview Grace discusses the techniques and traditions of stir-frying with veteran NPR host Leonard Lopate.
    • Grace in Chow.com Kitchen
      A video from the brilliant folks at Chow.com that shows the most common stir-fry mistakes.
    • Melissa Block and Grace Young
      Join Grace and All Things Considered host Melissa Block on a visit to New York City’s Chinatown to buy a traditional iron wok and to learn the special vitality of the “breath of a wok.”

More Multimedia…

  • The Breath of a Wok
    Unlocking the Spirit of Wok Cooking Through Recipes and Lore

    IACP Le Cordon Bleu International Cookbook Award

    IACP Jane Grigson Cookbook Award for Distinguished Scholarship

    World Food Media Awards’ Best Food Book

    READ MORE

    The Wisdom of the Chinese Kitchen:
    Classic Family Recipes for Celebration and Healing

    IACP Le Cordon Bleu International Cookbook Award

    Finalist IACP First Cookbook Award

    Finalist James Beard International Cookbook Award

    READ MORE

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