Carolyn Phillips

Carolyn Phillips is a James Beard Award-nominated food writer, scholar, and artist. Her two fully illustrated books, All Under Heaven: Recipes from the 35 Cuisines of China (McSweeney's + Ten Speed) and The Dim Sum Field Guide: A Taxonomy of Dumplings, Buns, Meats, Sweets, and Other Specialties of the Chinese Teahouse (Ten Speed), were published in August 2016, and Heaven has made most of the "best cookbooks of 2016" lists. Her weekly blog is "Madame Huang's Kitchen" (MadameHuang.com), and she tweets as @madamehuang, but Instagrams as @therealmadamehuang.

Recipe

Wontons in Chili Oil Recipe (Hongyou Chaoshou) Recipe

Throw these wontons in a soup or eat them fresh out of the pot with a drizzle of chili oil.
Carolyn Phillips
2.10.18
Recipe

Mapo Doufu Recipe

Why order Chinese takeout when it's this easy to make at home?
Carolyn Phillips
1.14.18
Recipe

Tomatoes and Eggs Recipe (Xihongshi Chao)

The secret to making this dish kick some major ass? Seriously ripe tomatoes and fresh AF eggs, duh.
Carolyn Phillips
12.8.17
Recipe

Sesame Noodles Recipe (Majiang Mian)

This classic Chinese dish is perfect served hot or cold.
Carolyn Phillips
10.23.17
Chinese food

Dividing and Conquering the Cuisines of China

The lasting myth of China's "eight great cuisines" makes little sense when attempting to understand the country's enormous array of food traditions.
Carolyn Phillips
4.27.17
Recipe

Toffee Apples Recipe (Basi Pingguo)

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.
Carolyn Phillips
4.18.17
Recipe

Crunchy Salt and Pepper Shrimp Recipe (Jiaoyan Suxia)

Fried until perfectly crisp with a naturally sweet flavor, these guys are kind of like the potato chips of the sea.
Carolyn Phillips
4.17.17
Recipe

Red Chili Oil with Toasty Bits Recipe

Try this on pretty much anything to add a nice punch.
Carolyn Phillips
4.13.17
Recipe

Lettuce With Three Shreds Recipe (Sansi Shengcai)

Lettuce does not appear in China's cuisines too often, but when it does, the results are usually startlingly good.
Carolyn Phillips
4.13.17