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
Learn more about five spice ยป I can't get enough of char siu—Cantonese barbecue roast pork. A roast pork pun is an absolute must whenever I'm in Chinatown. I make this recipe, which comes painstakingly tested by the folks at... More
By adding Chinese five-spice powder to a basic chocolate cupcake recipe, Bloome has created a grown-up version of the childhood classic. It's more of a thinking man's cupcake. More
I completely botched a stir-fry recipe earlier this week, and I'm not proud of it. I thought I had the technique down, but this meal was bland and greasy with limp vegetables and tough meat. I had obviously tried to... More
Today's Cook the Book recipe, excerpted from A Platter of Figs by David Tanis, is for Five-Spice Duck Legs with Buttered Turnips and Fried Ginger. Don't be put off by the fussy, fusion-sounding name; David assures that this dish is... More
