The salt-and-pepper treatment is a Cantonese technique applied to meat, seafood and tofu. The protein typically is deep-fried. But the cooks at Christopher Kimball’s Milk Street instead opt to pan-fry ...

The salt-and-pepper treatment is a Cantonese technique ... tingling Sichuan peppercorns for this recipe is in an electric spice grinder. Don’t use thick-cut or bone-in pork chops for this ...

There are three main epicurean styles that have adopted the chili pepper as their own. The most recognized perhaps is the mala of Sichuan cooking－a numbing spiciness that comes from a mix of ...