A whole grilled lobster finished with our Sichuan Chili Oil, scallions and toasted sesame seeds. It looks impressive, takes little effort and has only four ingredients, which suits a date night or a dinner party. It serves 2.
A brunch dish with a striking presentation and bold flavors: marbled eggs set in a crispy Yukon Gold potato nest, adapted from a Sichuan stir-fried potato dish. Our Sichuan Chili Oil adds the heat. It serves 4.
A gluten-free chocolate tea cookie made with our Sichuan Chili Oil, created by our friend The Awkward Scone. Chocolate and chili are natural partners, and the heat is a pleasant surprise for guests at tea or dessert. The recipe makes 12 cookies.
A crispy fried egg with an oozy yolk, melted cheese and a spread of our Zhug on grilled bread. It makes a fast breakfast or brunch for one, with a bright, spicy kick from the Zhug.
Spicy, herby Zhug and creamy yogurt make for a tantalizing dip for veggies, crackers, bread, chips or drizzled over roast vegetables.
A quick, easy, delicious bean salad with bright, herby flavors and a touch of heat. Perfect for a summer picnic, BBQ, potluck, or a quick dinner side.
Ricotta and goat cheese on toasted sourdough, topped with pickled mushrooms and walnuts. A drizzle of our Sichuan Chili Oil finishes the toast with heat and color. It comes together in about 5 minutes for a quick bite or light brunch.
This five-minute sauce makes any dumpling better: salty, tangy, savory and spicy in one spoonful. Our Sichuan Chili Oil is whisked with Chinkiang black vinegar, soy sauce, garlic and ginger. It also works on noodles, wontons and steamed vegetables.
Crushing the cucumbers, instead of slicing them, lets the dressing cling to every piece. This salad takes about 15 minutes, and our Sichuan Chili Oil goes right into the dressing for heat and a numbing Sichuan kick. Serve it cold as a side dish or alongside noodles.
Mapo tofu is a Sichuan classic: soft tofu in a savory, numbing-hot sauce. This quick home version takes about 15 minutes, and a spoonful of our Sichuan Chili Oil supplies the chili heat and the ma la tingle. Leave out the meat for a vegetarian version.