In restaurants across Chengdu, China, there is a singular dish the evokes a tingling response — crispy stir-fried chicken on a plate piled high with thin red chilis. It’s called la zi ji, and as ...

Anyone who’s ever worked with me in the kitchen knows that I like to tinker with dishes for a while before I decide to finally offer them on the menu. But then once I’ve gotten them where I want them ...

There were days a couple of years ago when you might have spotted Lee Hefter, executive chef of Spago Beverly Hills, prowling through shops in Chinatown searching for an ingredient that then was ...

The spice we know as Sichuan peppercorn is not actually part of the pepper family, although it is used in the food of China’s Sichuan province (as well as in a few other cuisines). The spice is very ...