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Fuchsia Dunlop, author of “The Food of Sichuan,” shared three variations on kung pao chicken with us. All are different — and delicious — and capture the balance of savory, sweet, sour and spicy ...

Sichuan food is not for the faint of heart, but there's a lot to love about the Chinese region's intensely flavorful fare. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years ...

This quick and flavorful recipe is inspired by Grace Young, the activist, humanitarian, historian, and award-winning cookbook author lovingly known as the “Stir-Fry Guru.” The Sichuan peppercorns in ...

Pan-roasted fish restaurants have been popping up over the past year or so in the San Gabriel Valley, with five or six specifically focusing on the dish on their menus. While there’s nothing new about ...

Chimichurri meets Sichuan flavors in this punchy sauce that pairs so well with roast meats such as turkey. The traditional Argentine and Uruguayan condiment features handfuls of parsley, garlic, chile ...

Fuchsia Dunlop, author of “The Food of Sichuan,” shared three variations on kung pao chicken with us. All are different — and delicious — and capture the balance of savory, sweet, sour and spicy ...