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I jumped right into this recipe from Raymond Sokolov's The Cook's Canon as soon as I saw the ingredients. I am an absolute nut for Sichuan peppercorns, and while it's apparently a common combination, the mixture of it with Chinese five-spice powder and shrimp sounded remarkable. I'd heard of black pepper shrimp, but this seemed to take the notion one delicious step further. More

Read more about yard-long beans » [Photograph: Chichi Wang]... More

Learn about the basics of wok-braising here. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife. Got... More

Want to learn how to spit-roast a whole pig? Read all about it here. Sichuan Roasted Chili and Peanut Vinaigrette About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and... More

Mapo Tofu kind of perfectly sums up what I love about Sichuan cuisine. It's feisty and slightly out of control, and yet it still feels homey and relaxed. Sure, the chili bean paste adds a wallop of heat, and the Sichuan peppercorns numb the inside of your mouth, but it's not overly greasy or heavy. It's meaty, but as much of the umami punch comes form the fermented black beans as the ground pork. This recipe comes from Fuchsia Dunlop's Land of Plenty, and she really hit the necessary balance here. More

[Photograph: Nick Kindelsperger] I just knew the smoke detector was going to go off. I had all the fans on and even my kitchen window fully open, which was letting in some glorious freezing Chicago air. But it was no... More

[Photographs: Nick Kindelsperger] Chinese cuisine is one I've been flirting with now for a few months. But with a copy of Revolutionary Chinese by Fuchsia Dunlop, I felt confident to move beyond the standard take-out fare and see what else... More