Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly.
Edward Kim, of Mott St. in Chicago, delivers a final hit of seasoning with this condiment. Solar salt is coarse and crunchy and keeps its shape; Asian markets stock it, but kosher salt is fine, too.
You’ll find many of the ingredients for this chicken and noodles recipe in the Asian section of your supermarket or health food store. Stock up: We promise you’ll be making this well into fall.
Sichuan peppercorns are technically not peppercorns but dried berries from the prickly ash shrub, and are essential to Sichuan cuisine. They deliver nuanced heat along with a numbing and tingling sensation.
Join Carla in the Bon Appétit Test Kitchen as she makes a salted caramel-chocolate tart!
Check out the recipe here: https://weightloss-tricks.today/recipe/salted-caramel-chocolate-tart%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-66c4781f7c008d2e19389035">
Bon Appétit joins Lucas Sin in Chengdu, the capital of China’s Sichuan Province, to try the city’s iconic sweet water noodles. These thick chewy noodles are made fresh each day on location served with a sweet and spicy sauce and are a mainstay of Chinese street food.
This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops. Recipe by James Beard Award winner Alon Shaya.
Kuku sabzi can be slightly sweet with dates and dried rose petals, or savory, like this one. Use whatever hearty greens and herbs you like—it’s the ideal clean-out-the-fridge recipe.
Get the recipe: Kuku Sabzi
Read more: 29 Persian Recipes for Holidays and Everyday
