11 Chinese Squash Recipes That Steal the Show

Unless you’ve been living under a rock, you know squash is the ultimate fall comfort food. But did you know it shines in Chinese cooking too? From stir-fries to soups, these 11 recipes bring warmth, flavor, and a touch of wow to your table. Dive in!

Stir-Fried Squash

Just when you thought squash was boring, this stir-fry comes along to slap that notion right outta your brain. It's fast, it's garlicky, and it's got that irresistible tender-crunch thing going on. No sad, mushy vegetables here!

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

For the Aromatics

• 2 tablespoons vegetable oil
• 4 cloves garlic, thinly sliced
• 3 scallions, white and light green parts sliced, dark greens reserved for garnish

For the Squash

• 1.5 pounds yellow squash (about 3 medium), cut into 1/4-inch half-moons
• 1/2 teaspoon salt

For the Sauce

• 2 tablespoons light soy sauce
• 1 tablespoon water

Instructions

1. Heat a large wok or cast-iron skillet over high heat until a drop of water sizzles and evaporates immediately. Add the vegetable oil and swirl to coat.
2. Add the sliced garlic and white/light green parts of the scallions. Stir-fry for 15 seconds until fragrant but not browned. (Tip: Keep the garlic moving to avoid burning; burnt garlic = bitter tears.)
3. Add the yellow squash slices in a single layer if possible. Let them sear undisturbed for 30 seconds to get a nice char, then toss. Repeat once more. (Tip: Don't overcrowd—if needed, cook in two batches to keep that high heat sear.)
4. Sprinkle the salt over the squash and continue stir-frying for 2 minutes until the squash is crisp-tender (still has a bit of bite). (Tip: Test a piece; it should bend slightly but not flop.)
5. Pour the light soy sauce and water over the squash. Toss everything together for 15 seconds until the sauce coats evenly and sizzles away slightly.
6. Remove from heat immediately. Sprinkle the reserved dark scallion greens on top and serve hot.

This stir-fry is a total weeknight game-changer—crisp-tender squash with that garlicky, savory punch that’ll make you forget any sad summer squash memories. Serve it over steamed rice or alongside a fried egg for a quick, satisfying meal. Trust me, your week's future self will thank you.

Squash Pancake

Who knew squash could be the star of a crispy, golden pancake? This shredded squash pancake is about to become your new brunch obsession.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

For the pancake batter

• 2 cups shredded yellow squash (about 1 medium squash)
• 1/2 cup all-purpose flour
• 1 large egg
• 1/4 cup thinly sliced scallions
• 1/2 tsp salt
• 1/4 tsp black pepper

For cooking

• 2 tbsp vegetable oil

Instructions

1. Shred the yellow squash using a box grater. Place the shreds in a colander, sprinkle with salt, and let sit for 10 minutes to draw out moisture.
2. Squeeze the shredded squash dry with a clean kitchen towel—this is key to avoiding soggy pancakes.
3. In a large bowl, combine the squeezed squash, flour, egg, scallions, and black pepper. Stir until just combined; do not overmix or the pancakes will be tough.
4. Heat the vegetable oil in a non-stick skillet over medium-high heat. Drop 1/4 cup of batter per pancake into the skillet and gently flatten with a spatula.
5. Cook for 3-4 minutes per side, until golden brown and crispy. Cook in batches to avoid overcrowding, which can make them steam instead of crisp.
6. Transfer the cooked pancakes to a paper towel-lined plate to absorb excess oil. Serve immediately.

Unapologetically crispy on the outside and tender inside, these squash pancakes are a veggie-packed twist on a classic. Serve them with a dollop of sour cream or a drizzle of hot sauce for an extra kick.

Squash Congee

Get ready to spoon into a bowl of pure comfort—this Squash Congee is like a warm hug on a rainy day, but way more delicious. We're talking silky rice porridge studded with tender squash cubes and a kick of ginger that'll wake up your taste buds without being bossy. It's the lazy-cook's dream: dump, simmer, and let the magic happen.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 90 minutes

Ingredients

For the Congee Base

• 1 cup jasmine rice
• 8 cups water or low-sodium chicken broth

For the Squash & Aromatics

• 2 cups peeled and cubed butternut squash (½-inch cubes)
• 1 tablespoon freshly grated ginger
• 1 teaspoon salt
• ½ teaspoon white pepper

For Garnish (optional but highly recommended)

• 2 green onions, sliced
• 1 tablespoon toasted sesame oil

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear—this removes excess starch so your congee stays silky, not gluey.
2. In a large pot or Dutch oven, combine the rinsed rice and water (or broth). Bring to a boil over high heat, then reduce to a gentle simmer.
3. Stir in the cubed butternut squash and grated ginger. Tip: grating ginger on a microplane releases more flavor than chopping—trust me.
4. Cover the pot with the lid slightly ajar (to prevent overflow) and cook on low heat for 60–75 minutes, stirring every 15 minutes to keep the bottom from scorching.
5. After 60 minutes, check the rice: it should be broken down and the congee thick and creamy. If it's too thick, add a splash of hot water or broth.
6. Season with salt and white pepper. Taste and adjust—white pepper adds a subtle floral heat, but black works if that's what you've got. Tip: add salt gradually; broth already brings saltiness.
7. Ladle into bowls and garnish with green onions and a drizzle of sesame oil. For an extra punch, top with crispy fried shallots or a soft-boiled egg.

Just know that this congee gets even better the next day as the flavors meld—if there's any left. The squash virtually melts into the rice, creating a velvety texture with every spoonful. Serve it for breakfast, lunch, or a late-night snack; it's the ultimate one-pot wonder.

Squash and Ribs Stew

Nothing says 'comfort in a bowl' like a stew where pork ribs and butternut squash buddy up in a savory soy broth. This one-pot wonder is so hearty, it'll demand a second helping—and maybe a nap afterwards.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

For the ribs

• 2 lbs pork spare ribs, cut into individual ribs
• 1 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper

For the stew base

• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 4 cups low-sodium chicken broth
• 1 cup water

For the squash and finish

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 2 green onions, sliced (for garnish)
• 1 tsp sesame oil (optional, for drizzle)

Instructions

1. Pat the ribs dry with paper towels, then season all over with salt and pepper.
2. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the ribs in batches, turning occasionally, until browned on all sides, about 4 minutes per batch. Transfer to a plate. (Tip: Don't crowd the pan; if you have tons of steam, you're steaming, not searing.)
3. In the same pot, reduce heat to medium. Add diced onion and cook, stirring occasionally, until softened, about 5 minutes. (Tip: Scrape up any browned bits from the bottom—that's flavor gold.)
4. Stir in garlic and grated ginger; cook until fragrant, about 1 minute.
5. Pour in soy sauce, brown sugar, rice vinegar, chicken broth, and water. Bring to a boil, scraping up any fond.
6. Return the browned ribs to the pot. Reduce heat to low, cover, and simmer gently for 1 hour. (Tip: A gentle bubble, not a wild boil—tough ribs become tender, not shoe leather.)
7. After 1 hour, add the cubed butternut squash to the pot. Stir to submerge. Cover and continue simmering for another 20 minutes, or until squash is fork-tender.
8. Once squash is tender, stir in the cornstarch slurry. Increase heat to medium-high and cook, stirring, until the broth thickens enough to coat the back of a spoon, about 2 minutes.
9. Remove from heat. Drizzle with sesame oil if using, and garnish with sliced green onions.

Get ready for fall-apart ribs and velvety squash swimming in a savory-sweet soy broth. Serve it over steamed rice or with crusty bread to soak up every last drop—because the broth is the real star here.

Steamed Squash with Egg

Brace yourselves, folks—this Steamed Squash with Egg is about to become your new obsession. Imagine a silky, savory egg custard swirled with velvety squash puree, all steamed to jiggly perfection. It's like a cozy hug in a bowl, but with a fancy twist that'll make you feel like a culinary genius.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Squash Puree

• 1 cup cooked butternut squash puree (from about 1/2 small squash)
• 1/2 teaspoon salt

For the Egg Custard

• 4 large eggs
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

For Garnish (Optional)

• 1 tablespoon toasted sesame oil
• 1 tablespoon chopped fresh chives

Instructions

1. In a small bowl, combine 1 cup cooked butternut squash puree and 1/2 teaspoon salt. Stir until smooth. Set aside.
2. In a medium bowl, whisk together 4 large eggs, 1 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon white pepper until well combined and slightly frothy. Pro tip: Whisk gently to avoid too many bubbles—less air means a silkier custard.
3. Divide the squash puree evenly among four 6-ounce heatproof ramekins. Spread it into an even layer.
4. Pour the egg mixture over the squash puree, filling each ramekin about 3/4 full. Use a spoon to lightly stir the layers together for a marbled effect—don't overmix!
5. Cover each ramekin tightly with aluminum foil. This prevents condensation from dripping onto the custard and creating a watery mess.
6. Place the ramekins in a steamer basket over 1 inch of simmering water. Cover and steam over medium-low heat for 15 minutes. The custard should be set but still jiggle slightly in the center when gently shaken. Tip: If your steamer lid is loose, wrap it with a kitchen towel to trap steam and cook evenly.
7. Remove ramekins from the steamer and let them rest for 2 minutes. Uncover and drizzle with 1 tablespoon toasted sesame oil and sprinkle with 1 tablespoon chopped fresh chives, if using.
8. Serve warm or at room temperature. The custard will continue to set as it cools.

Just one bite and you'll understand why this dish is the star of any brunch table. The custard is so silky it practically melts on your tongue, while the squash adds a subtle sweetness that'll have you scraping the bowl. Serve it alongside a crisp green salad or as a comforting side to grilled chicken—either way, you're in for a treat.

Creamy Squash Soup

So, you thought squash soup was basic? Think again. This creamy, coconut-infused version with a punch of ginger is about to become your new obsession — it's like a cozy sweater for your taste buds, but way more delicious.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 medium butternut squash (about 3 cups), peeled and cubed
• 2 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant — fresh ginger is key for that zing!
4. Add cubed squash and vegetable broth; bring to a boil over high heat.
5. Reduce heat to low, cover, and simmer for 20 minutes until squash is fork-tender.
6. Using an immersion blender, puree the soup until completely smooth. (If using a countertop blender, blend in batches and never fill more than halfway to avoid hot soup explosions!)
7. Stir in the full-fat coconut milk, salt, and pepper; taste and adjust seasoning. (Pro tip: Full-fat coconut milk gives the creamiest consistency — light coconut milk just won't cut it.)
8. Heat through for 2 minutes, then ladle into bowls.

Garnish with a swirl of extra coconut milk or a sprinkle of red pepper flakes if you're feeling spicy. This soup is luxuriously smooth, with a warmth that lingers like a good conversation — perfect for a solo dinner or impressing friends who think you're a culinary wizard.

Spicy Stir-Fried Squash

Nobody expects a humble squash to pack this much punch, but this stir-fry is here to change the game. With a fiery duo of chili bean paste and Sichuan peppercorns, it's a weeknight miracle that brings the heat and the numb—your taste buds will thank you.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Stir-Fry

• 1 lb yellow squash or zucchini, sliced into half-moons
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 3 scallions, sliced (white and green parts separated)

For the Sauce

• 2 tbsp chili bean paste (doubanjiang)
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sugar
• 1 tsp Sichuan peppercorns, ground

Instructions

1. In a small bowl, whisk together the chili bean paste, soy sauce, rice vinegar, sugar, and ground Sichuan peppercorns until smooth. Set aside.
2. Heat a wok or large skillet over high heat until smoking. Add the vegetable oil and swirl to coat.
3. Add the garlic, ginger, and white parts of the scallions. Stir-fry for 15 seconds until fragrant, being careful not to burn them.
4. Add the squash slices in a single layer (cook in batches if needed to avoid overcrowding). Let sear undisturbed for 1 minute to get a nice char.
5. Toss the squash and continue stir-frying for 2 minutes until just tender but still crisp.
6. Pour the prepared sauce over the squash and toss quickly to coat everything evenly. Cook for another 30 seconds until the sauce is bubbling and sticky.
7. Remove from heat and garnish with the green scallion tops. Serve immediately.
8. Tip: For extra numbing power, toast whole Sichuan peppercorns in a dry pan before grinding. Tip: Use a metal spatula to keep the squash from sticking and to spread the heat. Tip: Don't skip the sugar—it balances the salt and heat.

Every bite delivers a crescendo of heat and tingling numbness that'll have you reaching for more. Serve over steamed rice or alongside a cold beer to balance the fire. This dish is proof that squash can be the life of the party.

Squash Dumplings

Squash dumplings are the fall-flavored hug your dinner table didn't know it needed. Imagine juicy ground pork and sweet butternut squash wrapped in a thin, tender skin – and you get to decide: boil 'em for a light bite or pan-fry for that crispy-licking-good bottom. Let's get wrapping!

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Filling

• 1 lb ground pork
• 1 cup finely grated butternut squash (about 1/2 small squash)
• 2 tbsp soy sauce
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 3 green onions, thinly sliced
• 1 tbsp sesame oil
• 1/4 tsp white pepper
• 1/2 tsp salt

For the Dumplings

• 1 package (about 50) round dumpling wrappers (such as Nasoya or Twin Marquis)
• All-purpose flour, for dusting

For Pan-Frying (Optional)

• 2 tbsp vegetable oil
• 1/3 cup water

For Boiling (Optional)

• Large pot of salted water

For the Dipping Sauce

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp chili crisp (optional)

Instructions

1. Grate the butternut squash using a box grater. Place the grated squash in a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible – this keeps your filling from getting soggy. Transfer to a large bowl.
2. Add ground pork, soy sauce, ginger, garlic, green onions, sesame oil, white pepper, and salt to the bowl with the squash. Mix with a fork or your hands until well combined. (Pro tip: Use a fork to gently combine – overmixing toughens the meat.)
3. Line a baking sheet with parchment paper and dust lightly with flour. Place about 1 heaping teaspoon of filling in the center of a dumpling wrapper. Moisten the edges with a wet finger, then fold in half and press to seal, removing any air pockets. Pleat the edges for a classic look, or just press firmly. Place on the prepared sheet and repeat with remaining wrappers and filling.
4. To boil: Bring a large pot of salted water to a vigorous boil. Add dumplings in batches of 8-10, stirring gently to prevent sticking. Cook until they float and the wrappers are translucent, about 3-4 minutes. Remove with a slotted spoon.
5. To pan-fry: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Place dumplings flat-side down in a single layer (don't crowd). Cook until bottoms are golden brown, about 2 minutes. Carefully add 1/3 cup water to the skillet, cover immediately, and steam until the water evaporates and the wrappers are cooked through, about 3 minutes. Uncover and cook 1 more minute to crisp the bottoms.
6. Make the dipping sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and chili crisp if using.
7. Serve dumplings hot with the dipping sauce. (Pro tip: Freeze any uncooked dumplings in a single layer on the baking sheet, then transfer to a zip-top bag for later – no need to thaw before cooking!)

Biting into these squash dumplings, you get that perfect contrast – the juicy, savory pork filling with sweet bursts of squash, all wrapped in a tender-then-crispy skin. They're fantastic on their own or dunked in that tangy-spicy sauce. Go ahead, make a double batch – they disappear fast.

Salted Egg Yolk Squash

Kick off your cooking game with a side dish that's pure gold—crispy squash meets luscious salted egg yolk, and it's a total flavor explosion. Trust me, this is the kind of crunch that steals the spotlight at any dinner table.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Squash

• 1 medium butternut squash (about 2 lbs), peeled and cut into 1-inch cubes
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup cold water
• 4 cups vegetable oil, for frying

For the Salted Egg Yolk Sauce

• 4 salted egg yolks, cooked and mashed
• 2 tablespoons unsalted butter
• 1 clove garlic, minced
• 1 tablespoon condensed milk
• 1/4 teaspoon chili flakes (optional)

Instructions

1. In a large bowl, whisk together flour, cornstarch, salt, and pepper.
2. Add cold water and stir until a smooth batter forms. The batter should coat the back of a spoon. (Tip: Cold water ensures extra crispiness.)
3. Toss the squash cubes into the batter, making sure each piece is fully coated.
4. Heat vegetable oil in a deep pot to 350°F. Use a thermometer to maintain temperature. (Tip: Test with a small piece of batter—it should sizzle immediately.)
5. Fry the squash in batches, about 6-8 pieces at a time, for 3-4 minutes until golden and crispy. Drain on paper towels. (Tip: Don't overcrowd—it lowers the oil temp and makes soggy squash.)
6. In a separate pan, melt butter over medium heat.
7. Add minced garlic and sauté for 30 seconds until fragrant.
8. Lower heat to low, then add mashed salted egg yolks. Stir continuously for 1-2 minutes until the mixture becomes foamy and creamy.
9. Stir in condensed milk and chili flakes (if using). Cook for another 30 seconds, then remove from heat. (Tip: Keep heat low to prevent the egg yolks from burning.)
10. Place the fried squash in a large mixing bowl, pour the salted egg yolk sauce over, and toss gently until each piece is evenly coated.
11. Serve immediately while hot and crispy.

Once you crunch into one, you'll get that perfect combo of shatteringly crisp exterior and tender squash inside, all wrapped in a savory, buttery, slightly sweet sauce. Try scattering over a bowl of steamed rice or alongside grilled meats—it's a total game-changer.

Cold Squash Salad

Zoodles are so last year. This Cold Squash Salad is the chill cousin who shows up with a kick of chili and a wink of sesame — refreshing, spicy, and ridiculously easy. Shred it, dress it, devour it.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Salad

• 1 lb yellow squash (about 2 medium)
• 1 tsp kosher salt

For the Dressing

• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp chili flakes (or more if you're brave)
• 1 tsp sugar
• 1 clove garlic, minced
• 1 tbsp toasted sesame seeds

Instructions

1. Trim the ends off the squash and shred them using a box grater or a food processor with a shredding disc. (Tip: Use the large holes for better texture.)
2. Toss the shredded squash with 1 teaspoon kosher salt in a colander and let it sit for 10 minutes. This draws out excess water so your salad isn't a sad puddle.
3. While the squash sweats, whisk together the dressing: sesame oil, rice vinegar, soy sauce, chili flakes, sugar, and minced garlic in a small bowl until the sugar dissolves.
4. After 10 minutes, press the squash gently with your hands or a spatula to squeeze out as much liquid as possible. No one wants a soggy salad.
5. Transfer the squeezed squash to a large bowl, pour the dressing over it, and toss to coat evenly. (Tip: Use tongs for a thorough mix without crushing the shreds.)
6. Sprinkle toasted sesame seeds on top and toss once more. Chill in the fridge for at least 15 minutes before serving — it gets even better as it sits. (Tip: Taste and adjust chili or salt right before serving.)

The first bite is a crisp, tangy slap of flavor — the sesame oil coats each strand, the chili lingers, and the squash stays delightfully crunchy. Serve it alongside grilled meats or tacos, or just eat it straight from the bowl like the kitchen rebel you are.

Steamed Squash Cake

How about a cake that’s steamed, not baked, and packed with sunny squash puree? This Steamed Squash Cake is the fluffy, moist sweet treat you didn’t know you needed—think rice cake meets pumpkin bread, but way more fun to say.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Squash Puree

• 1 cup butternut squash, peeled and cubed
• 1/4 cup water

For the Fermented Rice Batter

• 1 cup rice flour
• 1/2 cup warm water (110°F)
• 2 tbsp sugar
• 1 tsp active dry yeast

For the Cake Batter

• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 cup milk (if needed for consistency)

Instructions

1. Steam the squash cubes in a steamer basket over boiling water for 10 minutes, or until fork-tender. Transfer to a blender with 1/4 cup water and puree until smooth. Let cool to room temperature.
2. In a small bowl, mix 1/2 cup warm water (110°F) with 2 tbsp sugar and 1 tsp active dry yeast. Let it sit for 5–10 minutes until foamy—this means the yeast is alive and kicking!
3. In a large bowl, whisk together 1 cup rice flour and the activated yeast mixture. Cover with a damp cloth and let it ferment in a warm spot for 1 hour. The batter should look bubbly and smell slightly tangy.
4. After fermentation, add the squash puree, 1/2 cup sugar, 1/4 cup vegetable oil, 1 tsp vanilla extract, 1/2 tsp salt, and 1/2 tsp baking powder. Mix until smooth. If the batter is too thick, add 1/4 cup milk to reach a thick but pourable consistency. Tip: The batter should ribbon off the spatula—not too runny!
5. Grease a 9-inch round cake pan with oil and line the bottom with parchment paper. Pour the batter into the pan and tap to release air bubbles.
6. Set the pan in a steamer (but not touching the water). Cover and steam over medium heat for 25 minutes. Do not peek too early—the steam is what makes it fluffy! Tip: Wrap the lid with a kitchen towel to prevent condensation dripping onto the cake.
7. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Tip: Run a knife around the edge before flipping to loosen.

Grab a slice and you'll notice the delicate crumb—like a cloud with a whisper of squash sweetness. Serve it warm with a drizzle of honey and a sprinkle of cinnamon for that extra oomph. Or enjoy it plain—because sometimes the best things don't need a fancy topping.

Conclusion

Okay, these 11 Chinese squash recipes are total game-changers for your dinner rotation. Whether you’re craving something cozy or fresh, there’s a winner here. I’d love to hear which one becomes your new favorite—drop a comment below! And if you found this helpful, pin it on Pinterest to save for later. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.