• Beef and marinade
• Vegetables and sauce
• Corn and shishito peppers

Corn side dish is prepared using almost all the same ingredients as beef. In summer and fall, make it with corn on the cob, and in winter, you can substitute 4 cups of frozen corn kernels. Rachel Ray recommends serving the beef with... read more

“When I was little,” Molly Yeh recalls, “whenever my family ordered food at our favorite Chinese restaurant, it was the same thing: lots of dumplings and kung pao chicken, but without the peanuts (my mom was allergic to them). Even though I was - read more

• Homemade chili oil
• Sauce
• Noodles

These spicy Sichuan noodles are worth the extra time to make their own fragrant chili oil. The recipe makes more oil than you'll need for these noodles, but you can use it in other dishes. read more

• Chinese dumplings
• Sweet and hot sauce

These Chinese dumplings can be served as a main course or as an appetizer, spooned individually onto Asian soup spoons. Filled with pork, mushrooms, and green onions, they're incredibly juicy and flavorful. Don't forget the special sauce— read more

Hoisin is a popular Chinese sauce made from fermented soybean paste and spices like garlic, chili pepper, and sesame. In this recipe, it's used in a chicken marinade along with soy sauce, Sichuan peppercorns, and rice wine. read more

Although this Sichuan dish is traditionally made with ground pork, most of its flavor and texture comes from the spicy bean paste, soft tofu, and, of course, Sichuan peppercorns. So, you can easily substitute mushrooms for the meat without sacrificing flavor. This - read more

This Chinese hot sauce with garlic, spices, and crisp chili peppers has gained many fans far beyond China, but it can be difficult to find for sale outside of China. Make your own homemade version of this crispy sauce and... read more

This beautifully crisp, white chocolate-covered candied lozenge is filled with a wonderfully spicy flavor that perfectly complements the sweetness of the caramel and chocolate. Chinese five-spice powder is added directly to the caramel, and crushed Sichuan peppercorns and... read more

A bouquet of spices such as cayenne pepper, cumin and Sichuan pepper elevates French fries to a new level of flavor, and they make not only an interesting spicy beer snack, but also an excellent side dish that can be served even for a holiday - read more

• Beef ribs
• Glaze
• Peanut relish with green onions

Grill these Asian-style short ribs. This recipe uses beef short ribs with plenty of fat, which adds a smoky flavor. Cut them into manageable pieces and marinate for half an hour in an orange-ginger glaze with... read more

Natural pork loin cutlets cook quickly, look presentable, and the tender meat easily absorbs the flavors of spices. Grilled cutlets are especially luxurious, with their appetizing grill marks and wonderful smoky notes. read more

Mapo tofu is one of the most popular dishes of Sichuan cuisine. It is infused with the aroma of the region's signature spice, Sichuan peppercorns, and the rich, spicy flavor of dobajiang bean paste. According to legend, the name Mapo tofu (Pockmarked Old Woman's Tofu) read more

Even if you don't have a smoker, there's a great way to treat yourself to some natural, homemade hot-smoked chicken. You can cook it on the stovetop in a deep pan lined with foil and filled with a mixture of black tea, dry rice, and... read more

• Marinade
• Smoking oven

Black tea-smoked duck is a traditional dish from China's Sichuan province, where it's also known as "rancha." Before cooking, the whole duck is soaked overnight in a spicy marinade made with black tea, honey, ginger, green onions, and salt. read more

• Noodles
• Toppings

The Chinese dish dan dan originated in Sichuan Province and was originally considered street food. Vendors would walk the streets carrying a long stick over their shoulders, with a basket of hot noodles hanging on one end and a pot of sauce on the other. read more

• Roast
• Yorkshire pudding

Prepare a festive roast the traditional English way, complete with Yorkshire pudding. The best choice for roasting is the thick cut of beef on the 7th rib, also known as prime rib, which produces very juicy and tender meat. read more