Lorna Yee

Lorna Yee
Did you know?

Lorna met her husband, Henry, on an Internet cooking forum called eGullet. Since, they have  celebrated milestone events together in the kitchen, cooking side by side.  

Lorna Yee
Lorna's Featured Recipe
Bananas Foster French Toast

Click here for recipe

Lorna Yee is a freelance food writer and columnist for Seattle Magazine.


She is the author of two cookbooks: The Newlywed Kitchen: Delicious Meals for Couples Cooking Together and The Everyday Wok Cookbook: Simple and Satisfying Meals from Morning to Night.


Lorna met Ali Basye, the coauthor for her first book, before she got married. Ali, an editor at Seattle Bride magazine, featured Lorna's wedding in the magazine.


Lorna and her husband Henry spent their first year together writing and collecting recipes for that first book. 


Lorna, Henry and their son Weston live in Seattle with their dog, Kimchee.


Her blog is The Cookbook Chronicles.

Latest Recipes

Red Sauce Spaghetti with Bison Meatballs

Meatballs are traditionally made with three types of meat-beef, pork, or veal-but these leaner, less fussy bison meatballs are so flavorf...

(1 Votes)

Chorizo, Harissa, and Potato Hash

Harissa, a chili sauce widely used in North Africa and Morocco, is a wonderfully flavorful condiment that lends an exotic flavor to an ev...

(1 Votes)

Bananas Foster French Toast

Those with a serious sweet tooth don’t necessarily like to wait like after dinner for dessert. Luckily, now anyone can brighten their mor...

(1 Votes)

Brie and Chive Omelet

Perfect for breakfast with a side of roasted potatoes or alongside a simple salad for a light supper, this omelet is elegant in its simpl...

(1 Votes)

Italian Sausage and Peppers over Creamy Polenta

One of my favorite comfort foods-cheesy grits-is made even better with work-seared sausages and a soft tangle of peppers and onions. This...

(1 Votes)

Crispy Salt-and-Pepper Shrimp

With shrimp encased in a crisp batter, then stir-fried again in a heady mix of Szechuan peppercorns, five-spice powder, garlic, and chile...

(1 Votes)

Miso-Steamed Black Cod

Fish novices, rejoice: if you’ve been reluctant to try cooking fish at home, this easy recipe is a great jumping-off point. Black cod’s r...

(1 Votes)

Lemony Asparagus Risotto

When the frost dissipates and springtime ushers in fat, flavorful stalks of asparagus at your farmers’ market, try this lemony risotto. E...

(1 Votes)

Coconut Mango Parfaits

Need a simple, low-fuss dessert for a casual backyard barbecue? These delicious tropical parfaits are just the ticket-make the custard th...

(1 Votes)

Classic Bread Pudding with Bourbon Caramel Sauce

When the temperature dips low, there isn’t anything more comforting than a crackling fire and a big bowl of this pillowy bread pudding. D...

(1 Votes)

Prosciutto, Sage, and Parmesan Pinwheels

Serve these easy-to-make pinwheels at your first gathering as newlyweds for a crisp, two-bite popper that pairs beautifully with bubbly. ...

(1 Votes)

Cheddar, Ham, and Dill Biscuits

These biscuits bake up supremely tender and moist with a tiny bit of cornstarch and tangy buttermilk mixed into the dough. Flecked with c...

(1 Votes)

Orange-Cinnamon Honey Sticky Buns

I know I shouldn’t play favorites, but if I had to pick one recipe to make from the brunch section of this cookbook, this would be it. Th...

(1 Votes)

My Award-Winning Four-Cheese Mac-and-Cheese

This recipe is incredibly dear to me, because it was my first award-winning dish. A couple of years ago, over a hundred people in Seattle...

(1 Votes)

Creamy Langoustine Pasta with Fresh Tomato Sauce

Langoustines are some of my favorite shellfish. They are sweeter than shrimp or prawns, but you can substitute either of those in this re...

(1 Votes)

Maple-Roasted Root Vegetables with Sherry Vinegar

When the temperature drops and the holiday season rolls around, root vegetables caramelized and covered in the autumnal flavor of maple s...

(1 Votes)

Mediterranean-Style Tuna

William Belickis is one of the best chefs in Seattle. For his 40th birthday, he rented out a room at a local Italian restaurant, where th...

(1 Votes)

Sweet-and-Hot Chicken Kebabs

Chicken breasts can sometimes be dry and flavorless, especially when served skinless and cooked off the bone. Not so with this recipe, wh...

(1 Votes)

Chicken Piccata with Mushrooms and Leeks

The secret to making a good chicken piccata is to let the sauce reduce so all that’s left is an intensely flavored, richly dark, syrupy s...

(1 Votes)

Cornmeal-Crusted Fried Fish Fillets with Homemade Tartar Sauce

Sometimes nothing will do except a big platter of fried goodness. Whenever the craving hits, try these fish fillets, which fry up in only...

(1 Votes)
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