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Entries tagged with 'Fuschia Dunlop'

Sichuan Red-Braised Beef

Serious Eats Chichi Wang Post a comment

Adapted from Land of Plenty by Fuschia Dunlop... More

Dinner Tonight: Hunan Beef with Cumin

Serious Eats Nick Kindelsperger 10 comments

I don't know why I never thought about stir-frying short rib before. Sure, the luxuriously fatty cut is the backbone of Korean barbecue, but I just tend to associate it with long, slow simmering. But if Fuschia Dunlop tells me to do something, I usually follow along. This recipe from her Revolutionary Chinese Cookbook results in shockingly tender beef, which is littered with cumin, chili, garlic, and ginger. The aroma is enough to knock you out cold. More

The Nasty Bits: Chongqing-style Penis with Wolfberries [Valentine's Day Edition]

Serious Eats Chichi Wang 54 comments

Though some ingredients in previous Nasty Bits entries bore some resemblance to today's featured item, this really is what you think it is. [Photographs: Chichi Wang] Nasty Bits lovers, if you think I'm cooking heart for Valentine's Day, then you... More

Dinner Tonight: Dongting Stir-Fried Duck Breast

Serious Eats Nick Kindelsperger 8 comments

"What's most surprising about this stir-fry is the lack of any gloopy sauce." I think this is the third time I've checked out Fuschia Dunlop's Revolutionary Chinese Cookbook from the library. I've been wanting to conquer every recipe for a... More

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