Carolyn Phillips
This Mapo Doufu Is Proof That It's Way Easier to Make Chinese Food Than You Think
This Sichuanese classic is hearty, umami, and fiery as hell—and cooking it takes less time than ordering Chinese takeout.
Basi Pingguo (Toffee Apples) Recipe
Chunks of apple dipped in batter, deep-fried, and tossed in hot caramel. Oh, and then plunged into an ice bath. The result? A molten apple interior, an icy candy exterior, and a brand new way to fall in love with Chinese cuisine.
A Crash Course in Chinese Cuisine with Carolyn Phillips
I joined the author of 'All Under Heaven', a massive new cookbook on Chinese cuisine, on a culinary walking tour of Queens.
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