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Betty Liu
Recipes | Season | Spring

Scallion Oil Egg In Hole

This recipe came together in the simplest, most joyous of ways: with a friend, with limited supplies, in a foreign kitchen. I was in Lummi…

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Black Garlic Yogurt Pasta Salad | bettysliu.com
Sides | Spring

Black Garlic Yogurt Pasta Salad

Once the weather heats up just a bit, I immediately start making weekly batches of dressing, for all my salads. And by salads, I don’t…

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Recipes | Season | Sides | Spring

Stovetop Radishes with Mint and Miso-Yogurt

The thing I missed most when I was traveling was the farmer’s market in Boston. I saw friends’ stories and posts about bright fava beans…

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Giant Bean with Ramps | bettysliu.com
Main Event | Recipes | Season | Spring

Giant Beans with Ramps and Ginger

After a week in Crete, Greece, eating the Mediterranean way, with fresh, seasonal ingredients and simple but wonderful flavors, all I wanted to do was…

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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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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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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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