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Michelle Yang

School: University of Washington

Expertise: Recipe development; parenting; restaurants

Michelle Yang

  • 5 years as a freelance writer and editor for publications like Taste of Home, The Spruce Eats, HuffPost, Shondaland, Romper and InStyle
  • Author of the forthcoming memoir "Phoenix Girl: How a Fat Asian with Bipolar Found Love"
  • Popular Taste of Home articles include: "How to Make Mapo Tofu at Home" and "What Apple Pie Means to Me as a First-Generation American"

Experience

Born ethnic Chinese in South Korea, Michelle is a proud immigrant “takeout kid” who grew up working in her family’s Chinese restaurant. She is an advocate whose writing on the intersection of Asian American identity, body image and mental health has been featured in a variety of publications and media. At Taste of Home, Michelle brings her first-hand insight to everything she writes, including a personal essay about what apple pie means to her as a first-generation American. She also loves developing and sharing recipes like mapo tofu, strawberry tanghulu and fried rice.

Education

  • University of Arizona, bachelor's in international studies
  • University of Washington, master's in marketing and nonprofit management

Taste of Home Editorial Policies

Taste of Home

Articles & Recipes

Moo Shu Shrimp Exps Tohcom24 276848 Md P2 06 26 11b

Moo Shu Shrimp

The crunchy vegetables, bouncy shrimp and thick, salty-sweet sauce—all wrapped up in a thin pancake—make moo shu shrimp irresistible.
Tanghulu

Tanghulu

Learn how to make tanghulu, a classic Chinese street food that looks gorgeous and tastes even better. We coat strawberries with a crunchy, candied shell, but this recipe works with many types of fruit.
Easy Chicken Stir Fry Exps Tohvs23 274039 Mf 08 29 Easychickenstirfry Pp2

Chicken Stir-Fry

Here's my quick, basic chicken stir-fry recipe inspired by my parents' cooking. It's easy to throw together and also customize into your own special chicken stir-fry.