Skip to main content
Lillian Chou on Muck Rack

Lillian Chou

Beijing, Beijing Shi
As seen in: Epicurious, Eater, Saveur, Australian Gourmet Traveller, Time Out Beijing, Travel + Leisure Southeast Asia, Culinary Backstreets, The Bittman Project
Former Gourmet food editor turned foraging cafeteria lady and freelance food writer/cook/consultant chomping her bit in China.

Get in touch with Lillian

Contact Lillian, search articles and posts on X, monitor coverage, and track replies from one place.

Learn more about Muck Rack

Actions

Share this page

Articles

Black Rice Pudding

|
By Lillian Chou
| Epicurious Verified
Arrow Jump To RecipeSave Story Save this storyPrint Popular across Southeast Asia, black rice pudding is sweet, satisfying, and—thanks to the rice’s intact bran layer—nutrient-rich. The result is a pudding that feels indulgent yet substantial. Plus, as one reader put it, “The color is amazing and the taste even better.” The finished pudding should be creamy and thick, with rice that’s tender but pleasantly chewy, never crunchy or soupy.
Open in Who Shared Issue with article?

Winter-Vegetable Soup

|
By Lillian Chou
| Epicurious Verified
Arrow Jump To RecipeSave Recipe Save RecipePrint Cozy vibes notwithstanding, the best thing about this easy vegetable soup recipe is its endless capacity for customization. Out of sweet potatoes but wondering what to do with the second half of that butternut squash? Peel and dice the squash into ½” cubes and make the swap. Not into peas? Frozen green beans work just as well. Add in parsnips, turnips, zucchini, or any other fresh vegetables lingering in your crisper.
Open in Who Shared Issue with article?

Lemon-Olive Oil Cake

|
By Lillian Chou
| Epicurious Verified
Arrow Jump To RecipeSave Recipe Save RecipePrint The titular ingredient in this Italian-style olive oil cake recipe provides most of its flavor, so choose yours with care. Extra-virgin olive oil gives the dessert a vibrant taste, while lesser grades will produce subtler results. Both are reliably delicious so long as you use a high-quality olive oil.
Open in Who Shared Issue with article?
See all 51 articles