sum menu at Joyce Chen's Small Eating Place, and until maybe 10 years ago they were only likely to appear on the menus of more Northern style restaurants, as you said. Still, I love them, so I’m not sorry to see...

Surprised nobody’s mentioned Joyce Chen. She’s the original chef that got me into Asian cooking. Her show was on PBS in the early 70’s, when I was in my teens . Her egg roll recipe was to die for. She was...

Yup, on the dumplings he said they are Joyce Chen. Since they’re frozen, they’d probably have more flavor if they were pork. Anyway, we’ll probably pass on them in the future. The beef in the black pepper dish...

of filling in each wrapper, and close (I use the Joyce Chen won ton maker). Deep fry and serve on a colorful platter with chives and a few red peppers as garnish. Steamed shrimp with mango rum butter sauce — put coconut rum...

oven or similar pot, from Le Creuset or another good brand – you will find threads here on all those things. I only own one non-stick pan – a Joyce Chen wok, and I’m disappointed in it as the non-stick does not...

See also: Joyce Chen and why potstickers are still called “Peking Ravioli” in some Boston restaurants.

MCSJ, Have you given Asiana Bistro a try? It’s where Boston Market used to be, run by an original manager from Joyce Chen's. Pan Asian menu, but not bad execution, I think. Try the Hong Kong dishes, I think they’re...

Does nobody consider a wok an essential? Alas, I have an electric stove, so mine is not a “real” wok, but a Joyce Chen pan with a small flat bottom, in carbon steel. I use it every day. In sets, there are always some...

Definitely I prefer the heavy, soft lightly textured plastic boards (they are usually translucent white) ith a rough surface sold in Chinese stores/restaurant supply houses. I also saw them in Zabars (NYC) once under the Joyce...

Salt and pepper calamari is a staple of Cantonese-style Chinese restaurants, although most of them call it by its proper name, squid. According to legend, when Joyce Chen opened her first Chinese restaurant in Boston’s...

Calcio Il Panino India Castle India Pavillion Indian Club Iruna Ittyo Izzy’s Jae’s Café & Grill Japonaise Bakery Jasmine & Kendall Lounge Jasper White’s Summer Shack Jerusalem Café Joe Sent Me John Harvard’s Brew House...

Apartment, I think in this case, you can just buy a steel domed lid separately. You probably won’t want a carbon steel lid since you cannot really season your lid like your wok. Here are some options I found for you:...

Joyce Chen has her own brand out now and I have seen them in the frozen section Stop & Shop, BigY, Hannaford, Market Basket ($3.67 one pound bag) and Foodmaster on Alewife. They contain No MSG, no preservatives and are lower in...

usable introduction to this wonderful cuisine. Jim Lee’s “Chinese Cookbook” has good recipes and is wryly humorous. And don’t forget the "Joyce Chen Cookbook" by Joyce Chen, one of the pioneers of...

...peking ravioli being the boston term for Jiaozi, so named because in the 50s, Joyce Chen had a restaurant in the North End and hoped to sell more dumplings. Or so I’m told. Other boston terms to watch for:...