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It's a spicy Thanksgiving. Fly by Jing's founder brings the flavors of Sichuan to her L.A. holiday — pass the chili crisp mac 'n' cheese

The flavors of Sichuan spice up Thanksgiving when Fly by Jing founder Jing Gao makes jiaoyan turkey, mala stuffing, chili crisp mac 'n' cheese and more. 'Thanksgiving, to me, is the most personal meal.'

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Bookmark These 5 Great Ingredient-Forward Restaurants in India

Food and travel enthusiast Rupali Dean picks five restaurants that are committed to celebrating the best ingredients

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13 Pantry Essentials For Sichuan Cooking, According To Fly By Jing Founder Jing Gao

Making Sichuan cuisine at home might seem unattainable, but we chatted with Fly By Jing founder Jing Gao about the ingredients you need to make it happen.

United statesJing gaoSuan cai yuPao caiChili oilRapeseed oilSichuan chili crispTasting tableFly by jingBlack cardamomStar aniseCassia barkSouth asianSichuan pepperFly by jingSichuan food

Book Review: 'Invitation to a Banquet,' by Fuchsia Dunlop

Fuchsia Dunlop’s “Invitation to a Banquet” is a cultural investigation of an impossibly broad and often misunderstood cuisine.

United statesNew yorkCity ofUnited kingdomNew south walesFanny hillHarold mcgeeNoah arkBetty fussellJosh nilandJessicab harrisLorrie mooreChristopher isherwoodFuschsia dunlop nortonJan morrisFuchsia dunlop

How to Use Peppercorns of All Colors

Start with basic black, then branch out and taste the rainbow.

Fa laSichuan pepperChili pepperSichuan cuisinePink peppercornBlack pepper

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