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The Woks Of Life - A Culinary Genealogy Blog
A foodie family of four living between a NJ suburb, a college town, and a Beijing apartment, cooking, traveling and keeping each other updated on their culinary exploits.
2017-09-23 15:14
This Lobster Sticky Fried Rice is not your everyday fried rice. As you can see, it’s got plenty of huge pieces of decadent, tender lobster! The addition of lobster makes this dish trul… Read More
2017-09-20 04:30
Hokkien noodles originate from Fujian (Hokkien) province in China but are quite common in both Malaysia and Singapore. These Ginger Scallion Hokkien Noodles are a 10-ingredient won… Read More
2017-09-18 04:13
Thanks to the lunar calendar, the date of the annual Mid-Autumn Festival changes year-to-year, but it always hovers around mid-September to early October. This year’s Mid-Autumn Festiv… Read More
2017-09-13 03:34
This sticky rice stuffed chicken breast is a beautiful thing. I’m probably going against the grain quite a bit here, but chicken breast is one of my least favorite things. While most A… Read More
2017-09-09 04:01
Soondubu Jigae, or soft tofu stew, is one of the most popular and recognizable spicy Korean stews. Loaded with pork, kimchi, plenty of silken tofu, and finished off with an egg cracked on to… Read More
2017-09-07 04:01
Sesame noodles, or ma jiang mian (麻酱面) are a Shanghainese classic. Remember my Culinary Tour of Shanghai post? I said in that post that if you ever visit Shanghai, you m… Read More
2017-09-05 04:01
Vegetable Moo Shu is healthy and vegan, but it’s also just plain delicious. This is coming from four diehard carnivores, so you can rest assured that we’re pretty confident that… Read More
2017-08-30 04:01
A good bowl of Sichuan fried rice––ANY fried rice, really––can work wonders on your outlook on life. It’s an all-in-one meal with starch, veggies, meat, and, of… Read More

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