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[Photographs: J. Kenji Lopez-Alt] Note: Both the chili bean paste and the Sichuan Peppercorns can be bought online (follow the links) if you don't have a good Chinese market nearby. Use tofu labeled "silken" in a hardness range of medium... More

[Photographs: J. Kenji Lopez-Alt]... More

For best results, use Popeye's chicken nuggets or popcorn shrimp. Other brands will work if necessary. More

The end of corn season is rapidly approaching, as I found out the hard way while attempting to locate some pristine examples at the local farmers' market. But if you can find enough ears, and I eventually did after some digging, this recipe from Beyond the Great Wall is a fitting way to say goodbye to the summer staple. Pork may be the first ingredient listed, but as you can tell by the picture, corn makes up the bulk of this dish. More

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

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It's no secret that I'm a fan of Sichuan peppercorns. I love the numbing sensation on the lips they provide. I'm guilty of picking recipes solely because they contain Sichuan peppercorns. Still, this recipe from Eileen Yin-Fei Lo's Mastering the Art of Chinese Cooking also proves that the Sichuan peppercorns can play well with other flavors. More

Like pound cake, three teacup chicken refers to the "small Chinese teacup," which is used to "measure the soy sauce, vinegar, and sugar." At least that's what Grace Young and Alan Richardson claim for this rendition in The Breath of a Wok. Cute anecdote aside, what's amazing is how simple this sauce is to make. It's tart, sweet, astonishingly complex. Plus it comes together in a matter of seconds, and pairs nicely with the chicken. More

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