As stunning as it is simple, this hot little number isn’t exactly traditional Szechuan fare, though it may quickly become tradition.
About Fuchsia Dunlop
Fuchsia Dunlop is the author of a memoir, Shark's Fin and Sichuan Pepper, and nearly half a dozen cookbooks, including Every Grain of Rice. She's also written for The New Yorker, Gourmet, Saveur, and The Financial Times and won the James Beard Award for Food Culture and Travel. A graduate of Cambridge University, she lives in London.