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 YorkerGourmetSaveur, and The Financial Times and won the James Beard Award for Food Culture and Travel. A graduate of Cambridge University, she lives in London.@fuchsiadunlop

A white plate full of dry fried green beans with crumbled pork and a pair of chopsticks on the side.

Dry-Fried Green Beans

Your fave Sichuan restaurant meal at home. Finally. Time to experience the beauty of wok cooking delivering levels of intense flavor in just a few minutes.

A wok filled with kung pao chicken with two chopsticks on the edge

Kung Pao Chicken with Peanuts

The origins of Kung Pao (aka Gong Bao) chicken are murky, but the raves we’re hearing about this stir-fry of chicken, peanuts, and red chiles are unequivocally and resoundingly clear.

A brown ceramic bowl filled with mapo tofu.

Mapo Tofu

Comfort food of a different sort. The sort with a spicy, tingling, almost numbing awesomeness that we can’t seem to get enough of whatever the day of the week or time of the year.

A soup spoon filled with chile oil (hong you)

Chile Oil ~ Hong You

Sure, you could just buy chile oil. But it won’t come close to having the rich hue and roasted flavor of this simple Szechuan recipe.