Ying's Articles
​Cooking show host and award winning writer, Ying Chang Compestine is the author of many cookbooks including Cooking With Green Tea and Cooking with an Asian Accent. She has hosted a 20-episode cooking show on Phoenix TV and has been featured on numerous national television programs, as well as being profiled in numerous national magazines and newspapers. Ying was the spokesperson for Nestle Maggi and also represented Celestial Seasonings for many years. She is a frequent contributor to national magazines such as Cooking Light, Eating Well, Self, Men’s Health, Ski, Delicious Living and Diablo. She was the food editor for Body+Soul, a Martha Stewart magazine that focuses on healthy living. Ying teaches cooking classes and gives lectures on healthy eating and living around the world. Below are several examples of her articles and recipes.

Watch some of Ying's interviews, lectures, and cooking videos by clicking on the button below!

Media Appearances

---

Feature Articles and Recipes

​Blanco

• Celebrity Chef Ying Chang Brings BLANCO Into Her New Eco-friendly Kitchen

Cooking Light, featured article:
An Auspicious New Year’s Menu & Reflection

• New Year’s Dumpling Delight
• Chicken-Ginseng Soup
• Vegetarian’s Delight
• Orange-Ginger Shrimp Skewers
• Lion’s Head Meatballs in Spicy Coconut Sauce
• Longevity Noodles
• Steamed Fish with Ginger-Wine Sauce
• New Year’s Rice Cake​

Christian Science Monitor

• The Bitter Sea

​​
Diablo Magazine

• The Gifts Of Green Tea
• Food: Dining In Chinese

​Eating Well (PDF files)

• The Land of Rice and Fish (6 recipes)
• Global Wraps (8 recipes)​

Epicurious

• Crispy Spring Rolls with Spicy Tofu, Vegetables, and Toasted Nuts​

​
Gathering Books

• An Evening with Ying Chang Compestine at The Arts House in Singapore

Martha Stewart’s Whole Living Body+Soul
Featured column: Yin Yang Diner

• Asparagus and Crab Salad
• Forbidden Rice with Cranberries, Carrots and Ginger
• Grilled Salmon with Spicy Honey-Basil Sauce
• Pan-Fried Tofu with Green Tea and Honey Dressing
• Salmon Pasta with Spicy Tomato Sauce
• Roasted Pepper, Ginger, and Tea Sauce
• Curried Coconut-Pumpkin Stew
• Healthy Tomato Sauce
• Pan-Seared Salmon with Lemon-Dill Yogurt Sauce
• Cinnamon-Spiced Moroccan Chicken
• Annatto Rice With Sausage and Tomato
• Paprika Shrimp With Walnuts
• Turmeric Couscous With Grapes and Pine Nuts
• Gingerbread​​

​​Nestle Maggi (Featuring MAGGI TASTE OF ASIA sauces and seasonings), including:

• ​Shrimp And Vegetables In Lettuce Cups
• Beef Kabobs with Papaya Seed Green Tea Sauce
• Calming Grapefruit Avocado Salad
• Sautéed Chicken with Papaya in Sweet Chili Sauce
• Forbidden Rice with Cranberries and Pine Nuts
• Grilled Salmon with Mango-Ginger Salsa
• Mango-Ginger Salsa

​​​ ​
New Asian Writing

• Interview with Ying Chang Compestine & Vinson Compestine​​

​
NPR

• ​For A Twist On The Lunar New Year Dumpling, Add Green Tea

​Relish

• Chinese New Year With Ying Compestine

Reuters

• World Chefs: Compestine Brings Eastern Balance to Western Kitchens

SF Gate

• Ghost Stories With a Chinese Twist
• ​​Ying Chang Compestine Revists the Cultural Revolution

TOR

• On Becoming a Hungry Ghost
• A Bird Out of the Cage
• Ghosts to My Rescue
• Ghosts of the Great Wall
• True Friendship
• Pretending to Be a Teacher
• Every Word Counts

More Interviews and Book Reviews:

• Why I Wrote Revolution
• ​New Asian Writing Interview
• Why I Wrote Revolution
• A Conversation with Ying: Revolution is Not a Dinner Party​​ ​​

---

Things removed on this page:
​Literary Articles
​​
The Bitter Sea, a Review

Chinese New Year with Ying Compestine

Why I Wrote Revolution

A Conversation with Ying: Revolution is Not a Dinner Party

​Christian Science Monitor

• The Bitter Sea

Follow Ying on social media!