About Grace Young

Grace Young

Grace Young grew up in San Francisco surrounded by Chinese traditions, including authentic Cantonese dishes prepared by her parents. After working as a test kitchen director for many years, she developed a yearning to reconnect with the tastes of her childhood and cajoled her parents into teaching her. This blossomed into her first cookbook, The Wisdom of the Chinese Kitchen, which won the IACP Le Cordon Bleu Best International Cookbook Award. She's also the author of four other cookbooks and has contributed articles on Chinese cooking to GourmetBon AppetitEating Well, and Saveur. Follow on Google+.

Popcorn in a Wok Recipe

Perfect Popcorn

There’s popcorn, and then there’s wokcorn. The slope and size of a wok give the kernels ample room to do their thing.

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  • 5 M
  • 5 M
  • 18
Cashew Chicken Recipe

Cashew Chicken

Cashew chicken is one of the most beloved Chinese recipes in America. Dark meat, snap peas, carrots, and cashews are seared then tossed in a silky sauce.

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  • 30 M
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  • 3