Kung Pao chicken is a dish often bastardized in Chinese-American eateries into a bland, stir-fried hodge podge of chicken, bell peppers, celery, and peanuts in a gloppy sweet soy-based sauce. The real deal, on the other hand, packs a flavorful punch; savory soy balanced with a touch of sweetness, a splash of dark Chinese vinegar for a fragrant acidity, and plenty of chilis and Sichuan peppercorns for that characteristic ma-la (hot and numbing) profile. More

I've never hidden my love for Mapo Dofu, the Sichuan dish of soft silken tofu flavored with beef and mouth-numbing, citrus-y Sichuan peppercorns. But it doesn't have to be a season-less dish. The past few years I've taken to adapting it to the spring by adding in a few big handfuls of sliced ramps, the ephemeral wild spring onions that how up by the bushel at farmers' markets (or if you're lucky, sister's backyard!). More

We at SE are big fans of the Sichuan peppercorn. Real big. Though most commonly found in Sichuan cuisine, the spice has such depth and appeal that it really should have farther-reaching applications. Sichuan peppercorns give off a tingly, fizzy feeling on the tongue and when used sparingly, they're incomparably delicious. And addictive. Here are 11 ways to use them. More

The message of this week's column is simple but worthwhile. It is this: if you put Sichuan peppercorns in your dumplings, they will be extraordinary. We lovers of the spicy, tingly peppercorn lament the dearth of good Sichuanese cuisine here in the States and by extension, the troubling absence of Sichuan peppercorns in our regular diets. Here, then, is a nice way to get your dumpling fix and satisfy your craving for Sichuan peppercorns in one fell swoop. More