You can call it a peppercorn all you like, but the peppery ingredient that puts the buzz in Sichuan-style cooking actually isn't one.
Though it resembles and is used similar to black peppercorns, Sichuan pepper isn't a peppercorn at all.
Few treats say - or perhaps scream - summer quite the way ice cream does. And frankly, it's hard to improve on a giant, creamy, chilly bowlful.
But we figured we'd try, anyway, because sometimes you want a little more pizazz.
Like many summer favorites, chicken salad has all the makings of a refreshing, light meal. except for all that mayonnaise.
An easy way to lighten it up is to switch it out for our favorite creamy substitute, nonfat plain Greek yogurt.
Nuts often get a bad rap because of their high fat content. But the fat in most nuts is the healthy unsaturated variety.
It doesn't mean you should eat nuts with abandon, but it does mean you should feel no guilt about working them into a healthy diet.
Cool days call for cooking that is low, slow and wet. Which is to say, braised.
And it's simpler than you might think. Braising is just a matter of cooking food, usually meat, for a long period at a low temperature and submerged in some kind of liquid.
When we think of winter desserts, we often think of spiced flavors and butter-laden richness.
But while that butter may bring comfort at the end of a chilly winter day, it also adds tons of unnecessary fat and calories.