Sichuan Chile Oil
A tongue-tingling chile oil with a haunting and earthy and floral taste thanks to the dance of dried chiles, Sichuan peppers, cinnamon, cloves, and star anise.
2 hrs 15 mins
Diana Kuan
Diana Kuan is a food writer and photographer based in Brooklyn. She is the author of The Chinese Takeout Cookbook, on Chinese food and culture in America. Her work has also appeared in Food & Wine, Time Out New York, The Boston Globe, The Washington Post, and Epicurious. In addition to writing and photography, Diana has taught cooking classes for the past ten years in both Beijing and New York. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side. @dianakuan
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