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.@fuchsiadunlop

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.

25 mins

Radishes in Chile Oil Sauce ~ Qiang Luo Bo

As stunning as it is simple, this hot little number isn't exactly traditional Szechuan fare, though it may quickly become tradition.

40 mins