Anika Chowdhury infuses her own addition to judge Francis Lam's Chinese Stir Fried Tomatoes and Eggs recipe. Heat a large nonstick skillet over high heat with 3 tablespoons of oil. When the oil is ...

When Francis Lam, a former New York Times Magazine columnist, scoured the Internet for recipes, he found a longing for connection through food among the comments: People, he wrote, “coming to someone ...

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 ...

''Along with fried rice, tomato-and-egg is the stir-fry often recommended as a gateway dish to learning how to cook Chinese,'' writes Betty Liu in ''The Chinese Way.'' Liu says that it's the dish many ...