In this pungently spiced Chinese restaurant classic, the shells are every bit as important (and delicious) as the shrimp.
Man on the street Doc Willoughby visits Joanne Chang at Myers + Chang to learn about shell-on shrimp. Then, test cook Becky Hays demonstrates how to make the best Crispy Salt and Pepper Shrimp at home...
We tasted five brands of Sichuan peppercorns to find out which had the best flavor and tingle.
The savory caramel sauce in this braised chicken dish is far more complex than its short ingredient list suggests. The trick, though, is knowing just how long to cook the sugar.
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