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Betty Liu
Recipes | Season | Sides | Spring

Furikake Milk Bread Buns!!!

Hi guys, I’m back and so excited to share with you a recipe for furikake milk bread buns!!!!! Thank you so much for being patient…

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mushroom and sweet potato japanese-style curry
Main Event | Recipes | Season | Winter

Mushroom and Sweet Potato Japanese-style Curry

A few posts ago I talked about a new “direction” for this blog – instead of having my life revolve around recipes, I want this…

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Main Event | Recipes | Season | Summer

Soy marinated Blistered Shishito Peppers with Orange-Sage Gremolata Polenta

On Saturday, Alex and I woke up and took our dog running by the beach. This is unusual on several accounts. Alex is not an…

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Breakfast | Recipes | Summer

Spicy Sichuan Mouth-numbing Shakshuka!

The first time I had shakshuka was at a lovely cafe, Tatte, in Boston. I saw a couple next to me being served a wonderful,…

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Autumn | Breakfast | Spring | Summer | Winter

Savory Miso Oatmeal

Hello friends. It’s been a heavy week for a lot of us, but I’ve found strength in community, in the actions of strong women and…

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Heritage | Main Event | Recipes

Mom’s Crab Sticky Rice – Happy Chinese New Year!

Even though I now live in the beautiful New England and am fully appreciative of New England’s local cuisine, a part of me will always…

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My cookbooks are now available!

An impressive collection of Shanghainese recipes...This handsome work is perfect for lovers of Chinese cuisine and for home cooks of all stripes. — Publishers Weekly

As a port city, Shanghai has had centuries of influence from a host of foreign cultures as well as from the rest of China. Liu, whose popular food blog has done much to promote Shanghai’s cooking, offers her take on the city’s food by categorizing its many dishes into the year’s seasons...Bright color photographs of finished dishes and step-by-step illustrations of techniques for complex forming of dumplings make recipes even more attractive. — Booklist

Photography of both the food and region is gorgeous and another way to travel without leaving home...the clear recipes in this rich collection will delight home cooks looking to explore flavors and cooking styles. — Library Journal

My Shanghai is a tour de force.  — Boston Globe

“With a breezy, approachable style, The Chinese Way makes it easy for beginners or experienced cooks to elevate their kitchen game…. [Liu’s] mission is clear: demystify Chinese cooking and empower readers.”―Boston Globe

"Like Betty Liu's first cookbook, the remarkable My Shanghai, this book is a treasure... The Chinese Way teaches us traditional methods of cooking, gives us enticing recipes both classic and new, and then sets us free to use each lesson in our own kitchens in our own way. It's a brilliant way to teach and a delicious way to learn."--Dorie Greenspan, New York Times bestselling author of Baking with Dorie

“I keep thinking about recipes that I’ve read in the book that I must make, because it’s exclamation point cooking. Everything is like, ‘Wow, I must try that.’”―Ali Slagle, author of I Dream of Dinner (So You Don’t Have To)

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