In restaurants across Chengdu, China, there is a singular dish the evokes a tingling response — crispy stir-fried chicken on a plate piled high with thin red chilis. It’s called la zi ji, and as ...

A potent blend of hot chili oil, fermented broad bean paste (doubanjiang) and Sichuan peppercorns delivers heat and ...

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 ...

Anyone who’s ever worked with me in the kitchen knows that I like to tinker with dishes for a while before I decide to finally offer them on the menu. But then once I’ve gotten them where I want them ...

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 ...

CLEVELAND, Oh — This noodle salad is packed with flavor and overflowing with fresh vegetables. Michael Tolosa is the Executive Chef with RED Downtown and he stopped by the Fox 8 studio to share a ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

The respect and knowledge that a cook brings to ingredients and recipes can often be gauged by the respect that she shows toward language and culture. Fuchsia Dunlop, a British cook and author, loads ...

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 ...