These noodles are coated with a lip-smacking peanut sauce infused with Sichuan chili oil. They‘re so delicious I’ve never had any leftovers.
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My vegan take on traditional Sichuan dan dan noodles is simple and packed with flavor.
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This vegan side is exactly as it sounds—cauliflower sliced into flat steaks that you can grill, roast, or pan-fry.
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This delicious tomato salad is based on a traditional Yunnan dish. They’re like an appetizer and dessert in one.
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Here is my rendition of a kale noodle dish done right, with generous amounts of the iron-rich greens.
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This week I'm very excited to share a recipe from my friend Chitra Agrawal's new cookbook Vibrant India, which came out a few weeks ago from Ten Speed.
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A delicious, vegan Kung Pao dish that is filling and packed with smoky heat.
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These thick and toothsome noodles are loaded with vegetables and a spicy sweet sauce.
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Sichuan mapo tofu traditionally has pork for flavoring, but there is a lesser-known vegetarian version called mala tofu.
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This is an easy soba dish using aged black garlic, a Korean ingredient that has gotten popular in the U.S in recent years.
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It's supposed to be an appetizer, but I've been eating double or triple the portions as a full-on meal.
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Dried-fried green beans is one of my favorite side dishes to order in Sichuan restaurants. They're crisp and well-cooked without being bland.
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With or without the Sichuan pepper flourish, this garlic edamame will be an addictive snack or appetizer you'll make again and again.
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It's a spicier, smokier take on your traditional hummus, but not so spicy that your tongue is scorched afterwards.
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What are some of your favorite quick meals to make when you're under the weather?
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