Plate and Pencil

Diana Kuan is a New York-based food writer and photographer with a passion for cross-cultural cuisine and the stories of immigration and migration behind them. Growing up in Massachusetts, Puerto Rico, Hong Kong, and mainland China, Diana's diverse background influences her culinary creations and writing. She started her career cooking French food in New York but now focuses on a wide range of topics.Diana is the author of The Chinese Takeout Cookbook, which hit the WSJ best seller list, and her latest book, Red Hot Kitchen, explores DIY Asian chili sauces. When she's not writing for publications like Food & Wine and Time Out New York, Diana teaches classes on cooking, food photography, and food writing in New York City. Join her workshops to learn more about the cultural significance of different cuisines through hands-on experiences.