This easy vegetarian dish, featured on Milk Street, uses Sichuan peppercorns that don't provide heat so much as a pleasant resinous flavor and an intriguing tingling sensation on your lips and tongue.

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 ...

Sichuan style-are a great way to eat potatoes. Potato lovers take note! These are common in China as a salad and often found ...

If you're like me, God help you, you're a sucker for cheap thrills, like the exciting physiological response that accompanies various items of consumption. Problem is, booze is so 2019, isn't it? On ...

A perfectly cooked whole roast chicken elevates an everyday piece of poultry to the centerpiece of a fantastic meal. A basic, foolproof roast chicken recipe involves liberally coating garlic butter ...

I’ve been a fan of chef and culinary scientist J. Kenji Lopez-Alt ever since his first bestselling cookbook, “The Food Lab: Better Home Cooking Through Science,” was published in 2015. So like so many ...

Sichuan pepper is one of the most misunderstood ingredients in Chinese cooking, often reduced to its numbing sensation ...

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 ...

What it is: Known to the Chinese as “hua jiao,” this numbing yet addictive spice zings taste buds with its slightly lemony flavor in many popular Szechuan dishes, including Grandma’s Pockmarked Tofu ...

If you’re like me, God help you, you’re a sucker for cheap thrills, like the exciting physiological response that accompanies various items of consumption. Problem is, booze is so 2019, isn’t it? On ...