Megan Zhang

RT @SAVEURMAG: @meganjzhang Fortune cookie makers, cooks, and artists are, each in their own way, quietly spurring a reinvention of the cla…

RT @thekitchn: This steamed pear is wonderfully warming and throat-soothing after a chilly day, and incredibly easy to prepare. Get @meganj…

Earlier this summer, I wrote a piece for @CNTraveler about the impact that decreased ecotourism had on conservation efforts in Costa Rica during the pandemic: https://t.co/6UeigWNnCj

Loved writing about this hug in a bowl for @TODAYFood 🥰 https://t.co/L5wT0oMo8N

RT @thekitchn: .@meganjzhang's spicy eggplant salad is a side dish that steals the show: https://t.co/CQ88CDOfUI https://t.co/lAuJ6CqhHv

Jazzed to write about one of my favorite unexpectedly multifunctional kitchen tools for @bonappetit! Every time I use my ostehøvel, I quietly (sometimes out loud) appreciate how ingenious the design of this Norwegian cheese slicer is.

Bon Appétit @bonappetit

Plus it's really fun to use. https://t.co/dz1VKd1YRM

Never thought I'd see my name on the same page as, or even in the vicinity of, the indomitably brilliant @Nigella_Lawson's 😭 What incredibly talented folks – thank you @GuildFoodWriter for including me alongside them, for some reason!!

GuildofFoodWriters @GuildFoodWriter

Congratulations to everyone who on our Highly Commended list for the #GFWAwards2021. Remember to tune in to the glitzy awards ceremony on Tuesday at 6pm to find out who our champions are this year! https://t.co/TKHWyVp3V6

Few food pairings are more comforting than 🥚 and 🍚, in my humble opinion — especially when it takes two minutes to whip together (literally!). A recipe for tamago kake gohan is up on @thekitchn: https://t.co/0HAc680XIO 😊

Have you ever cracked an egg only to find it houses not one, but two yolks? A rarity, usually – but a curiously common sight in Yangzhou! I wrote a story for @CNNTravel about where those double-yolk eggs come from (a little county called Gaoyou...): https://t.co/A0huEMjX7X

松鼠桂鱼 (literally, “squirrel fish”) does not count squirrel among its ingredients. It’s traditionally mandarin fish, artistically scored before frying + dousing in sauce. Really grateful that I got to shine a small light on the dish for @InfatuationSF 😋 https://t.co/P7UhfurgfX

In Mexico City, the pandemic has sparked a renewed appreciation for the ancient agricultural tradition of chinampas. My story for @CNTraveler: https://t.co/AYrqrgKLUG #xochimilco

Loved chatting with Jennifer about why she wants to spread the wisdom of Asian postpartum food traditions!

Bon Appétit @bonappetit

Jennifer Jolorte Doro is all about kimchi, chamomile tea, and honoring motherhood. https://t.co/hmUzTlmkDh

Yunnan #snubnosedmonkeys are some of #China's most treasured animals! But due to their low numbers and high-altitude habitat, they're still something of an enigma. Meet the rangers who have devoted their lives to the monkeys’ welfare: https://t.co/U6PA1sXjpa (episode shot in '19)

In my latest for @BBC_Travel, I wrote about #biangbiangnoodles and the curious dish's fascinating origins. Hidden within the complex Chinese character for "biang," it turns out, are clues to #Xian’s past: https://t.co/2EyPqKnBF3 @thewoksoflife @xianfoods @LostPlateTours

My latest for @bonappetit: a site called Aina (formerly known as Farms That Are Delivering) helps users find small farms which offer delivery to their area! https://t.co/23631yq5wF

In the #Philippines, ube means much more than a pretty purple hue. From the Filipino chefs I met while writing this feature for @BBC_Travel, I learned how the tuber can serve as a lens through which to better understand the country's history: https://t.co/QrzlSKfyV9