Devra First, restaurant critic and food writer for the Boston Globe, surveyed dumplings offered at Boston area restaurants in her November 11, 2014 article, “Wrapper’s delight – A dumpling journey around Boston, and the world.” She said, “Dumplings are a universal language. Nearly every culture has a variation on the theme, from Afghan aushak to Japanese gyoza, Jewish kreplach, Korean mandu, and Vietnamese banh bot loc.”First found dumplings at 11 Boston-area restaurants:

Joyce Chen's devotion to Chinese food extended beyond recipes and ingredients. In her breakthrough 1962 book, "Joyce Chen Cooks," Chen devoted a chapter to utensils for Chinese cooking. She identified three important utensils: "... a large sharp knife, a good hardwood cutting board, and a heavy smooth skillet." She also discussed the use of a large steamer, and described how one can be made with a coffee can.Chen described the Chinese frying pan, "... called Wock by the Cantonese (which) is easier for stirring,

Henry Kissinger was a regular at Joyce Chen's Cambridge restaurant while he earned his AB, MA, and PhD degrees and later taught at Harvard during the 1950s. Decades later, as Secretary of State during the President Nixon's administration, Kissinger spearheaded the 1972 summit among Nixon, Mao Zedong, Communist Party of China Chairman, Zhou Enlai, Chinese foreign policy director. Kissinger's connection to China and Chinese food led to his choice to eat at Joyce Chen's reastaurant in 1976,

An edited version of Sara Feijo's October 22, 2014 Cambridge Chronicle and Tab article on Joyce Chen has been published today in the Wicked Local papers in Lexington, and Bedford. These article do a great job publicizing the legacy of Joyce Chen. They also highlight Joyce Chen's her inclusion by the US Postal Service in its Celebrity Chef Forever stamp series. The Lexington article, "A pioneer in Chinese cuisine: Lexington's Joyce Chen be honored on Forever stamp," begins:"Have you ever cooked

• lexington.wickedlocal.com…

Cantabrigians* Joyce Chen and Julia Child's Celebrity Chef Forever stamps were celebrated today during a reception held in the stately chamber outside the office of David Maher, the mayor of Cambridge MA. These stamps had been released by the Postal Service in a celebration held in Chicago on September 26, 2014.Mayor Maher said, "We celebrate everything that (Joyce Chen and Julia Child) did in their lives, and all that is Cambridge." Cambridge postmaster Katherine Lydon joined the gathering, and spoke fondly

On Wednesday, October 29, 2014, Mayor David P. Maher, of Cambridge, MA, will hold a reception in his office to honor Joyce Chen, who was a long-time resident of Cambridge, and local cultural icon. According the mayor's statement, "Join us to celebrate (Joyce Chen) lifetime of achievements and commemorate the release of the Celebrity Chef stamp series." This event was publicized in an October 22, 2014 article,"Cambridge's Joyce Chen honored with Forever stamp as pioneer in Chinese cuisine," by Sara

• cambridge.wickedlocal.com…

Jean Ho's October 15, 2014 article, "In the World of Chefs, Asian Woman are Turning Up the Heat," makes a strong case that unlike Joyce Chen, some Asian woman are not getting the respect they deserve. Ho states, "... there's a glaring absence in this most recent celebration of Asian-American chefs: women. Chinese-American restaurateur Joyce Chen was one of five trailblazing chefs commemorated by a limited edition set of USPS Forever stamps this year, but top honors awarded to contemporary Asian-American

• www.npr.org…

When Joyce Chen published her cookbook, Joyce Chen Cooks in 1962, she wasn’t just thinking about recipes. She introduced U.S. diners to Chinese ingredients, seasonings, utensils, cooking methods, perfect rice, tea, bean sprouts, dipping sauces, and measurements. And, she was gave instructions for “Using Chopsticks the Proper Way.”Joyce Chen’s Instructions for Using Chopsticks the Proper Way (page. 45 of 1962 edition, Joyce Chen Cooks)“When you eat in a Chinese restaurant, you may

Recently, Anthony Bourdain ate $150 per pound Australian Wagu beef in an episode of CNN’s Parts Unknown. He was exploring the food and culture of Shanghai, as did Joyce Chen her 1962 cookbook, Joyce Chen Cooks with her recipe for Tea Eggs.Parts UnknownIn his Shanghai episode, Bourdain said,“Even with the modern China rising – there is still this China. The good old stuff The China you first fell in love with Walk down the street and look in any direction, there’s something to eat.”Bourdain

• joycechenfoods.com…

Joyce Chen developed warm friendships with many well known celebrities thanks to her outgoing personality and successful restaurants in Cambridge MA.Taken in 1971 at the Joyce Chen Restaurant at 500 Memorial Drive, this photo captures the strong connection between Joyce Chen and Danny Kaye, and with Graham Kerr. An English cooking personality, Kerr was known for his television show, The Galloping Gourmet, and many cookbooks.According to Stephen Chen, president of Joyce Chen Foods, Danny Kay was in town to conduct

Chicago artist Jason Seiler is the genius behind the digital paintings of Joyce Chen and four other trailblazing chefs featured in the U.S. Post Service’s Limited Edition Celebrity Chef Forever Stamp series. Seiler used the same technique to create image of Pope Francis, the 2013 Person of the Year for TIME Magazine. Stephen Chen, president of Joyce Chen Foods met Seiler in Chicago at the Postal Service's September 26, 2014 launch of the stamp series. (see picture)Seiler, who was trained to paint

• jasonseiler.com…

I am pleased to let you know that Cook's Illustrated is recommending our Joyce Chen Sichuan Peppercorn. About our peppercorns, they commented, "This product triggered a "very pronounced" tingling sensation that "packs a punch." It tasted the most like black peppercorns, with "woodsy, clove-like" undertones."Cook's Illustrated was looking for both flavor and tingle from Sichual Peppercorn. They tasted the cracked spice with white rice, and also ground in the Cook's Illustrated recipe for Crispy