Category Archives: What’s New

Year of the Rooster

Today, I fly to San Francisco to welcome the Year of the Rooster with my family. As I was packing I came across this fortune that I had tucked away in my bag: “Everything will now come your way.” I don’t need or expect everything to come my way but it sure would be nice to have a better percentage of good fortune than what the the monkey gave us. The Year of the Fire Rooster begins Jan 28th. Roosters are feisty and tough. They’re also resourceful, and courageous. The Chinese believe it’s critical to have a positive outlook on Read More …

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Chow Chop Suey and Florence Lin

As a Chinese American I’ve found it fascinating—and deeply moving—to read Anne Mendelson’s Chow Chop Suey. I’ve written about Chinese-American culinary history in all my cookbooks and thought I had a solid understanding of it. But the scope and breadth of Anne’s book is so extraordinary that it made me think about my own family’s history in a new light. There were many moments, as I read, when I wished my father were still alive so I could discuss it with him. As Jane Lear wrote, Anne Mendelson is “one of the finest food historians of our time.” For me, Read More …

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Mr. Cen’s Wok: The End of an Era

A few days ago I got some very unwelcome, very sad news from Brenda McKenney in Shanghai: Mr. Cen, the masterful wok artisan whose work I have revered for years, has closed up shop for good. Back in May, I reported on a rumor that his business had closed; mercifully, the rumor was false. But now, after just seven months, it’s truly over. I’ve been told that there’s another wok artisan in Shanghai, and one in Taipei, but for me, it’s the end of the craft. It’s the end of an era. Like me, my Wok Wednesdays followers—and thousands of others lucky enough to own Read More …

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The Best Gift for a Cook: A Carbon-Steel Wok

‘Tis the season for wokking!  About two weeks ago my friend Kathy Gunst did a radio segment for WBUR’s Here and Now: The 4 Kitchen Gadgets That Should Be On Every Chef’s Holiday Wish List. Kathy asked me to weigh in on my favorite kitchen tool. Well, how could the wok evangelist resist plugging her favorite pan? Tane Chan of WokShop.com tells me that since the segment aired, her staff has been busy packing up woks nonstop! Cartons clutter the entrance of Tane’s tiny store in San Francisco’s Chinatown, with more boxes in the back and in every corner waiting for the daily Read More …

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General Tso’s Chicken

Peng Chang-Kuei the inventor of General Tso’s Chicken, probably the most popular Chinese stir-fry in America, has died at the age of 98. Google General Tso’s Chicken, and you’ll find thousands of images. The obituaries in the New York Times and The Washington Post are worth reading. The documentary The Search for General Tso, released in 2014, is a fascinating look at Chinese American food seen through the lens of this iconic Hunan chicken stir-fry. My favorite scene is when the elder Peng is shown a photo of his General Tso’s Chicken as it’s typically served in America, and he Read More …

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  • WHAT’S HAPPENING

    Museum of Food and Drink MOFAD
    Brooklyn, NY
    Tues, July 18, 2017
    Cooking Demo and Lecture
    "Chow: Making the Chinese American Restaurant"

    Museum of Chinese in America
    New York City
    Grace is a featured chef in "Sour, Sweet, Bitter, Spicy"
    Exhibit runs through Sept, 2017




  • Click the image above for my online stir-fry class with a special discount. You'll learn how to make a perfect stir-fry for healthy and delicious meals. And you'll understand how to care and maintain your carbon-steel wok!

  • If you're interested in developing your
    stir-fry skills, join
    Wok Wednesdays,
    a group of wok and
    stir-fry enthusiasts.

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