Fuchsia Dunlop

  • Blogs

    May 7, 2012

    Winners of the James Beard Foundation's Book, Broadcast and Journalism Awards

    The winners of the James Beard Foundation's media awards were announced last night (the glitzy chef awards will be presented tonight and you can follow along here, if you like). Congratulations to all of the winners!

  • Blogs

    January 3, 2012

    Year of the Takeout: Part Deux

    Day 2: General Tso's Chicken from King Dragon (1548 Madison Avenue, 212-369-6788) The identity of General Tso and the origin of his eponymous, ubiquitous chicken has long been a question nagging the American psyche, right along with queries like "Who is John Galt?" (spoiler: he's a total jackass w ... More >>

  • Dining

    October 20, 2010

    Best of NYC: Our Critics List Their 10 Favorite Dishes

    Robert Sietsema, Sarah DeGregorio, and Rebecca Marx recap their respective years in food

  • Blogs

    September 14, 2010

    Dish No. 47: General Poke-Her-Face Prawns at Xiao Ye

    ​ Welcome to 100 Dishes to Eat Now, Fork in the Road's handy list of some of our favorite dishes -- old standbys and new finds alike -- compiled daily. Today's pick: General Poke-Her-Face Prawns ($18) at Xiao Ye (198-B Orchard Street).

  • Blogs

    October 9, 2009

    Our 10 Best: Cookbooks

    ​Above all, a cookbook should be useful and accurate, but that's not why we love them. A great cookbook isn't just a compendium of recipes; it takes you somewhere--into a cook's kitchen, to the South of France, or the South Pacific, or back in time. Following a 1961 recipe for Chateaubriand do ... More >>

  • Blogs

    April 24, 2009

    Flash in the Pan--Kung Pao Shrimp

    Flash in the pan: bringing you simple, quick, but not dumbed-down recipes. This Kung Pao shrimp recipe is adapted from a Kung Pao chicken recipe by Fuchsia Dunlop in her book Land of Plenty: A Treasury of Authentic Sichuan Cooking. I tweaked it by subbing shrimp for chicken, and adding mild, lo ... More >>

  • Dining

    April 8, 2009
  • Blogs

    December 22, 2008

    Xcellent Xmas Present for Foodies -- Fuchsia

    My favorite food book of the year was Fuchsia Dunlop's Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. In it, she tells the amazing story of an Englishwoman going to cooking school in Chengu, and we sit on the bike with her as she peddles through the Sichuan capital ... More >>