你找到了我们！我们是四口之家（比尔和朱迪和女儿萨拉＆凯特林），The Woks of Life是我们与彼此和世界共享食谱和旅行的方式。金宝搏曲棍球
- A college student with a drawer full of wrinkled take-out menus and only rudimentary knowledge of how to boil an egg…
- Or just someone looking to make weeknight dinners a little more interesting…
You’ve come to the right place!
Allow us to quickly introduce ourselves:
- Sarah and Kaitlin千禧一代，从年轻时开始做饭，从祖父母，他们非常酷的父母那里学习，当然是食物电视。
The fact that we all cook can admittedly lead to the odd kitchen squabble. But we bond over and overanalyze our food, think about what to make for dinner before lunch is over, and are relentless about perfecting our favorite dishes.
The Beginnings ofThe Woks of Life
The Woks of Lifewas born in 2013, when half of our group (the parental half) relocated to Beijing. Kaitlin was in college stateside, and Sarah began moving between both China and the U.S. whilst figuring out the meaning of post-college life.
Between all the plane rides and intermittent Skype conversations, it became difficult to stay up-to-date on all our day-to-day comings and goings, let alone what we were each preparing for dinner.
We also realized that the kid-parent separation led to said kids eating a lot less of the Chinese food normally served up by said parents.
Because let’s face it…though the two daughters of this family could make restaurant-quality thin crust pizza like nobody’s business, they hadn’t exactly been studying up on dishes usually left to the older generation.
We’ve kept it going ever since, even now that we’re all back in the U.S. Our recipes represent our own culinary genealogy, from the simple to complex, the traditional to the reinvented.
(It’s the nectar of the gods, is what it is.)
Want to know more? Check out our bios here:
The Woks of Life Family Bios
Grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family’s Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Specializes in all things Cantonese and American Chinese takeout.
Born in Shanghai, and arrived in the U.S. at age 16. Pretty much a boss when it comes to languages, being fluent in both English and three separate Chinese dialects. And boy, can she fold a spring roll (the rest of ours tend to just fall apart. It’s sad). Plus, she’s the only one in the family who’s actually good at reading Chinese, so she’s our professional menu-translator when we’re eating our way through China.
Sarah: Daughter/Older Sister
Born and raised in the Garden State, growing up on episodes ofReady Set Cook和Iron Chef。作家，摄影师，营销专业和白天救助者，有一个偏爱188188188b.com金宝博 that take less than 20 minutes to make. Like the rest of the family, she loves the outdoors and writing delightfully detailed posts about theArt of Cooking Outside。
Kaitlin: Daughter/Younger Sister
Notoriously unable to follow a recipe (usually preferring to freestyle it), Kaitlin’s the family artist, chunky-sweater-obsessed knitter, and keeper of an unreasonably detailed knowledge bank of Korean pop music. The master of all things sauces and condiments on the blog (herchili oilis legendary) and steward of our drool-worthyInstagram帐户。
Photo credit:Sarah Yeoman