At most of the Chinese restaurants I’ve eaten at over the years, the fried rice accompanying the meal is usually quite boring. You know that mysterious brown stuff dotted with tiny bits of yellow and ...

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“A Very Chinese Cookbook” does not look like most of the output from the publishing arm of America’s Test Kitchen. For one thing, there’s that cheeky title — and even cheekier subtitle: “100 Recipes ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.