Madame Huang's Kitchen 黃媽媽的食談

These are my archived posts. For the new blog, please visit MadameHuang.com

Monday, January 31, 2011

Yay! My first blog award!

WE Magazine for Women recently named me one of the "101 Women Bloggers to Watch for 2011."

Exciting and encouraging. Thanks, WE!

at January 31, 2011

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Labels: 101 Women Bloggers to Watch for 2011, WE Magazine for Women

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"Good Graces" named one of The Atlantic's "Exceptional Works of Journalism" for 2017.

Member, JBF Book Awards Committee

Over 10 million views and counting... Me in Sichuan, July 2017: The caption on this website literally says, "American old lady creates beautiful Sichuan dishes and spent 10 years writing a Chinese cookbook." Shoot me now.

My obsessiveness has been confirmed...

2017 JBA nominee for MFK Fisher Distinguished Writing Award & Best International Cookbook

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My interview with the Good Food Hour on KSRO

My Papyrus card design

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All Under Heaven: Recipes from the 35 Cuisines of China
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Homemade fermented rice

The first time that I heard about Chinese fermented rice, it was from a fellow American student in Taipei. She told me with singular excitem...
Really and truly amazing: traditional Sichuan pickles

I've talked a whole lot about pickles and fermented things on this blog, and as I have delved deeper into the traditional ways of maki...
Red fermented bean curd "cheese" -- at last!

Before I say anything more, let me make one point: this is the most absurdly delicious fermented bean curd (aka tofu cheese) that will eve...
Chinese candied kumquats

One of the highlights of Chinese New Year has always been the possibility that I will finally have my fill of Chinese candied kumquats. M...
Guizhou's chili chicken and delectable hot sauce

Chili chicken is popular throughout the Central Highlands, and both Hunan and Chongqing (Sichuan) have their own delicious versions. ...

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Madame Huang's Kitchen 黃媽媽的食談

黃媽媽 = 費凱玲

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