Sichuan peppercorns are a wonderful ingredient to have on hand—they lend such an unusual fragrance and flavor to foods (and not just savory foods; check out chef Raquel Carena's Mocha Mousse with Sichuan Peppercorns). In China, cooks traditionally toast the peppercorns to release their aroma and then grind them together with salt. Juicy roast chicken liberally rubbed with this spice blend makes a universally appealing dish. Its flavor is warm and subtle—serve the extra spice blend on the side so guests can sprinkle more on if they want to.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.