Wine 101
There’s a lot of information about wine out there, on the internet, in books, and from the mouth of any wine expert who thinks you’re listening. Most of the time, it’s TMI for those of us who just want to enjoy a glass of wine without thinking too hard. When we developed our new wine program, we wanted to make sure that our wines are as accessible to our customers as our Sun Basket meals. Here, Sun Basket’s deputy editorial director, Ashley Goldsmith, sat down with our sommelier, Chaylee Priete, to get schooled on the basics.
Any tips for how to pair wines with my meals?
The rule about white wines with fish and red with dark meats isn’t all that helpful. The key to great wine pairing is to identify the dominant flavors and go from there. A soy-braised fish can go nicely with a light Grenache, while a dry Chenin Blanc makes a good match with lean cuts of beef like filet mignon. Maybe you trying to highlight the fact that the dish is braised in a rich sauce, or is a wintery dish that’s savory, or maybe you’re searing a steak and serving it with lime and fresh herbs. Also, think about where you’re eating. A crisp white might taste better when you’re having dinner in the backyard, while a full-bodied red shines when you’re eating near the fireplace. Most importantly, drink what you like.
What’s the best way to store wine?
Lay any wine that you plan to keep unopened for more than a month flat on its side and store in a cool, dark place, away from vents and your stove. Wine is sensitive to light and temperature changes so if you have a wine rack for storage, be sure that it’s out of direct sunlight, too. If you’re going to drink a bottle of white wine within a few weeks of receiving it, keep it in the fridge so it’s cold when you’re ready to pop it open.
I only drank one glass of wine with dinner, how long can I store the open bottle?
Once it’s exposed to air, wine oxidizes, the same way an apple turns brown after it’s been cut and left on the counter. If you know you won’t be going back for seconds that night, immediately recork the bottle and put in the fridge (yes, even a bottle of red). This limits the wine’s exposure to oxygen, heat, and light and keeps it drinkable for two to three days. Pro tip: If you accidentally tossed the cork, place a small sheet of plastic wrap over the bottle opening and secure it with a rubber band before putting it in the fridge.
I was too lazy to unpack my wine when it arrived and now it’s time for dinner but my bottle of white isn’t cold. How can I chill it quickly?
Grab a bucket or a large pot and fill it half-full with ice, add cold water, a handful of kosher salt and stir. Submerge the bottle of wine up to its neck in the ice bath. In 10 minutes—before you’re done cooking dinner—the wine will be chilled.
Now that I’m enjoying a glass of wine with dinner regularly, should I invest in fancy wine glasses?
We think it’s safe to say that the best vessel for wine is whatever glass you’ve got on hand. There’s a whole world of glassware out there designed to enhance the aromas and flavors wine, but you don’t need anything fancy. Look for glasses that are durable enough for regular use with a tulip shaped bowl and a thin lip.
The Gluten-Free Black-Sesame Cake We Want to Eat All Day Long
Cake for breakfast, cake with tea, cake for a midnight snack—turn to this not-too-sweet black-sesame loaf whenever a cake-craving strikes. The black sesame seeds have a more intense, nutty flavor than the white seeds do. They also have a little bitterness which, along with the toasted sesame oil, gives this cake a savory edge, which makes it ideal for all your cake-related needs.
Gluten-Free Black Sesame Cake Recipe
Serves 10
Shopping List
½ cup unsalted organic butter, plus more for greasing
2 organic large eggs
½ cup organic whole milk
2 tablespoons black sesame seeds, plus 1 tablespoon for garnish
1 cup cane sugar
1¼ cup plus 2 tablespoons gluten-free all-purpose flour, preferably Cup4Cup
1 teaspoon baking powder
¼ teaspoon baking soda
1½ teaspoons toasted sesame oil
1½ teaspoons pure vanilla extract
¼ teaspoon flaky sea salt or kosher salt
Tools
Blender or coffee grinder, stand mixer, optional, 1 or 2 large bowls, small frying pan, preferably nonstick, loaf pan (9 by 5 inches) or medium baking dish (8 by 8 inches)
1. Toast the sesame seeds; prep the wet ingredients
Heat the oven to 350°F.
- Bring the butter, eggs, and milk to room temperature.
- Lightly grease a loaf pan or baking dish with butter or oil.
In a small dry frying pan over medium heat, toast 2 tablespoons of the sesame seeds, stirring occasionally, until fragrant, 3 to 4 minutes. Transfer to a plate and let cool.
In the bowl of a stand mixer fitted with the paddle, or in a large bowl with a spatula, combine the sugar and butter and mix until softened and incorporated. Slowly add one egg at a time, scraping the sides of the bowl with a spatula, until combined.
2. Prep the dry ingredients
- Set aside 1 tablespoon black sesame seeds for garnish.
In a blender or coffee grinder, coarsely chop the toasted sesame seeds; don’t overgrind. Transfer the seeds to a clean large bowl.
Add the flour, baking powder, baking soda, and salt to the bowl with the ground sesame seeds and mix well to combine.
3. Make the cake batter; bake the cake
To the bowl with the butter and eggs, slowly add the dry ingredients and the milk, alternating between the two, and mix, scraping the sides of the bowl until the wet and dry ingredients are well combined. Fold in the sesame oil and vanilla.
Transfer the cake batter to the greased pan. Sprinkle with the remaining whole sesame seeds and the salt. Bake on the middle oven rack until golden brown and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven and let cool before cutting.
Serve
Serve the cake with green tea ice cream, a cup of green tea or coffee, or by itself. Store in an airtight container for up to 5 days.
Bonus recipe—ingredients not included in box.
Nutrition per serving: Calories: 280, Protein: 3g (6% DV), Fiber: 1g (4% DV), Total Fat: 12g (18% DV), Monounsaturated Fat: 4g, Polyunsaturated Fat: 1.5g, Saturated Fat: 6g (30% DV), Cholesterol: 55mg (18% DV), Sodium: 100mg (4% DV), Carbohydrates: 39g (13% DV), Total Sugars: 21g, Added Sugars: 21g (42% DV). Not a significant source of trans fat.
Let’s Taco ‘Bout Dinner: Our 9 Top-Rated Recipes
Before we get started let’s get a few things straight.
Are tacos just for Tuesday? No way, José.
Can tacos be sort of fancy? You bet your Yucatan spice they can.
Do tacos only come in Latin flavor profiles? See #3.
9. Pork Carnitas Tacos with Cabbage Slaw and Avocado
Make these when: You’re craving the taco truck but the line at your favorite one is always too long.
8. SoCal Fish Tacos with Zesty Lime Yogurt and Carrot-Cabbage Slaw
Make these when: You’ve spent the day charging overhead waves. Alternately, when watching Blue Crush on Netflix.
7. Simple Sausage Tacos with Bell Pepper, Chile Salsa, and Queso Fresco
Make these when: You can’t decide between sausages or tacos.
6. Yucatan Pulled Pork Tacos with Cilantro-Carrot Salsa and Mexican Rice
Make these when: Your hard-to-impress in-laws are coming to dinner. They’re sneakily easy and make a splashy presentation that says, “I put a lot of effort into this meal.” Even when you didn’t.
5. Smoky Shredded-Chicken Tacos with Mango Salsa
Make these when: You’re craving a tropical vacation, but your vacation budget is nada.
4. Shrimp Tacos Diablo with Cabbage Slaw and Queso Fresco
Make these when: You’re feeling like you were born to be bad. And also born to eat queso.
3. Chicken and Hummus Flatbread “Tacos” with Greek Kale Salad
Make these when: You’re listening to ABBA and daydreaming of Greece.
2. Turkey Taco Bowls with Brown Rice, Black Beans, and Pico de Gallo
Make these when: You want a big bowl of comforting goodness on a rainy Sunday night.
1. Mexican Street Tacos with Tomatillo-Simmered Chicken and Lime Yogurt
Make these: Literally whenever. These are our #1 most-loved tacos, and we can’t think of any situation where they would disappoint.
Why We’re Obsessed with Natural Wine
Here at Sun Basket, we’ve wanted to offer wine since our very earliest days. We knew that the wines would have to align with our values, meaning that they promote the best organic practices, support our commitment to protecting the planet, match the flavor profile of our recipes, and taste great.
Natural wines were a (sorry, not sorry) natural choice, and we naturally (can’t stop, won’t stop) turned to Chaylee Priete, who worked alongside our own Chef Justine for many years in one of San Francisco’s best-known, James Beard Award-winning restaurants. Chaylee is an expert at matching wines to the flavor profiles of Justine’s recipes, and Justine is a huge fan of Chaylee’s wine picks. We sat down with Chaylee to learn more about these fascinating wines.
So, what is natural wine anyway?
First off, it’s important to know that there’s no regulated definition of natural wine, but there are a few generally accepted practices:
- Made with organic or biodynamically farmed grapes.
- Hand-picked. Machine harvesting can damage grapes, which can lead to oxidation and bacterial growth. Picking by hand also helps reduces a winery’s carbon footprint.
- A mostly hands-off approach. Makers of natural wines like to get out of the way and let the combination of grapes and time work their magic.
- Fermented with natural yeasts. When conventional grape growers spray their vineyards with herbicides and pesticides, they kill the yeasts that live on the grapes. Because natural wines are made with unsprayed fruit, the wines can spontaneously ferment, leading to a greater range of flavors.
- No additives. Industrial winemakers use ingredients like liquid oak (yes, that’s a thing), coloring agents, sugar, and yeasts cultured to produce specific flavors.
- Low or no sulfites. Industrial winemakers use sulfites as a preservative. Natural winemakers strive to use as little as possible.
- Nothing removed from the wine. This means that sediments from the expired yeast, which is typically filtered out, remain in the wine. That’s why natural wines are often cloudy rather than clear, but those sediments also give added flavor and body to the wine.
How does all that affect the taste?
If you have a favorite wine that you buy all the time, you may notice that it always tastes the same. That’s not necessarily a bad thing, but that consistency comes at a cost. Winemakers rely on all sorts of chemical additives to maintain specific qualities in their wines. Natural wines are less consistent. They are typically less fruity and more yeasty than you may be used to, more like fresh pressed cider or kombucha, though some can be quite clean tasting.
What makes a wine a Sun Basket wine?
I look for wines that pair comfortably with Sun Basket recipes.
This means they are:
- Almost always less than 14% alcohol.
- Balanced. Meaning that there’s fruit present (so it tastes good), and also acid (so that it pairs well with food).
- Mineral-driven. My favorite quality in a wine is minerality, this is a vague term for that dusty, crunchy, rocky sense of place, earth, terroir.
- Wines I want to drink, and hopefully ones that you want to drink, too.
Learn more about our wine program here.
We’re Taking This Cottage Cheese Dip to All the Parties
It was Richard Nixon’s last meal in the White House, but we can’t hold that against it forever. It’s time to welcome cottage cheese back to the table. Those bouncy curds offer a fresh alternative to yogurt, and some brands, like our favorite, Good Culture, even have gut-glorifying probiotic cultures. Here, our Sun Basket Executive Pastry and R&D Chef Paul Conte spikes a tub of cottage cheese with horseradish, chopped radishes, and dill to make a zippy dip that loves to party.
Cottage Cheese Dip with Crudités Recipe
Serves 6
Shopping List
Dip:
2 organic red radishes
2 sprigs organic fresh dill
1 organic lemon
2 cups organic cottage cheese
1 tablespoon prepared horseradish
2 teaspoons extra virgin olive oil
¼ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Crudités:
1 or 2 organic carrots
4 organic breakfast radishes
4 organic celery ribs
1 organic Persian cucumber
6 to 8 organic sugar snap peas
1 organic red or orange bell pepper
Tools
Fine-toothed grater, peeler, optional, medium bowl
1. Make the cottage cheese dip
- Trim the ends from the red radishes; finely chop the radishes.
- Finely chop the dill; divide into two equal portions and set aside half for garnish.
- Zest and juice the lemon.
In a medium bowl, combine the cottage cheese, horseradish, chopped radishes, half the dill, 1 teaspoon each of the lemon zest and juice, 1 teaspoon olive oil, and half the cayenne. Stir to combine. Season to taste with salt and pepper. Cover and refrigerate while you prepare the cruditếs.
2. Prep the cruditếs
- Scrub or peel the carrots and trim the ends, cut lengthwise into quarters, then cut crosswise into 2-inch-long sticks.
- Trim the stem ends from the breakfast radishes, leaving some stem intact; cut lengthwise into quarters.
- Trim most of the leaves from the celery stalks, leaving some intact; cut crosswise on the diagonal into 2-inch-long sticks.
- Trim the ends from the cucumber; cut crosswise on the diagonal into ½-inch-thick pieces.
- Trim the stem end from the snap peas.
- Remove the stem, ribs, and seeds from the bell pepper; lengthwise into ½-inch-thick strips.
Serve
Transfer the cottage cheese dip to a serving bowl. Drizzle with 1 teaspoon oil and sprinkle with the remaining dill and cayenne. Arrange the vegetables in groups on a serving platter and serve with the dip.
Bonus recipe—ingredients not included in box.
Nutrition per serving: Calories: 90, Protein: 9g (18% DV), Fiber: 0g (0% DV), Total Fat: 5g (8% DV), Monounsaturated Fat: 1.5g, Polyunsaturated Fat: 0g, Saturated Fat: 2g (10% DV), Cholesterol: 10mg (3% DV), Sodium: 310mg (13% DV), Carbohydrates: 4g (1% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
A Last-Minute Hack for Defrosting On the Fly
There’s nothing like coming home from work and realizing you forgot to take the steaks for tonight’s dinner out of the freezer. We’ve all been there, but it doesn’t have to be that way.
The best way to thaw meat is to plan ahead and let it defrost in the refrigerator, but that can take hours. When you need to get dinner on the table fast, an aluminum pan can speed up the process.
Sandwich the frozen food—steak, fish, or even a flat-frozen bag of chicken stock—between two aluminum sheet pans. The metal will channel the ambient heat of frozen food in remarkably efficient fashion. Pork chops and steaks typically thaw in under an hour, fish and vegetables even faster. And as long as you don’t leave the food at room temperature for more than two hours, you’re in the food safety zone. (That doesn’t apply if the temperature of your kitchen is over 90°F, so don’t try this during a summer heat wave.)
Chef Tip: The USDA recommends three ways to safely thaw meat: on a plate or in a container in the refrigerator, in cold water, or in the microwave. Defrosting meat on the counter for longer than two hours is not recommended, because food thaws from the outside in and bacteria can quickly grow on the defrosted areas while the middle is still frozen.
Our Apple Cider Soda is Fall’s New Favorite Drink
This refreshing soda tastes like the first crisp, cool day of autumn captured in a glass. For the best flavor, be sure to use unpasteurized apple cider, not apple juice. Instead of refined sugar, we sweeten it with sucanat (the name is an initialism of sugarcane natural), dried sugar cane juice that has a molasses-like flavor. Apple cider vinegar balances out the sweetness with a bracing, acidic kick. It’s best enjoyed icy cold after a long walk in the woods.
Apple Cider Soda Recipe
Serves 4
Shopping list
1 teaspoon sumac
½ cup sucanat
3 whole cloves
1 cinnamon stick
½ cup water
1 organic lemon
4 cups ice
4 cups cold-pressed organic apple cider
1 cup plain sparkling water
6 teaspoons apple cider vinegar
Tools
Peeler, fine-mesh strainer, small bowl, small sauce pot
1. Make the simple syrup
- Divide the sumac into two equal portions; use half for the syrup and half for the garnish.
To a small sauce pot add the sucanat, half the sumac, cloves, cinnamon stick, and water. Over medium-high heat, bring to a boil, then remove from the heat and let cool to room temperature. Strain the syrup into a heatproof measuring cup. Discard the solids.
2. Prep the lemon garnish
- Using a peeler, remove six ½-inch wide by 2-inch long strips of the zest from the lemon, being careful to remove only the outermost yellow layer, leaving behind the bitter white pith.
In a small bowl, combine the lemon peel and the remaining sumac and toss to coat.
3. Serve
Fill 4 tall glasses with ice. Add 1 cup apple cider to ¼ cup sparkling water. Stir in 1 tablespoon simple syrup and 1½ teaspoons apple cider vinegar to each glass, garnish with the lemon peel, and serve. Store the remaining simple syrup in an airtight container for up to 1 week.
Bonus recipe—ingredients not included in box.
Nutrition per serving: Calories: 100, Protein: 0g (0% DV), Fiber: 1g (4% DV), Total Fat: 0g (0% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 35mg (1% DV), Carbohydrates: 24g (8% DV), Total Sugars: 22g, Added Sugars (sucanat): 21g (42% DV). Not a significant source of trans fat.
The Goddess of Love Takes a Tour of the Underworld to Unearth What Really Matters
Venus retrograde, a celestial event that only happens once every 18 months, is highlighted in October. As the planet of love, money, and beauty moves in reverse (Oct. 5-Nov. 15), first through the deep waters of Scorpio, then back into the rational sign of Libra, the days ahead pose a conundrum: How do we find reason in the midst of our passions? This personal planet stirs us to realign our deepest values, relationships, and desires. Venus retrograde also encourages us to transform our love lives. If you’re not getting what you want, maybe it’s time to delve into the depths of your values and revisit the underlying principles of the sign of the scales, that of give and take. It’s time to do the work to find your proper balance.
By Lisa Lisa and the Star Jam*
LIBRA (Sept 23-Oct 22) The time is ripe to take a second look at your money, deeper resources, and how you earn a living. Are you doing what you love? While the get rich track is seductive, the deep longings of your soul implore you to stay true to your values. This month calls you to strike a graceful balance between the mundane and the sublime. In other words, paying the bills and following your heart. The cosmic omens are in your favor: you, more than any other sign, are poised to find a beautiful equation. Do what you love and the money just might follow.
SCORPIO (Oct 23-Nov 21) In honor of the goddess of love revisiting your house of the self, these lines seem fitting. In his poem, Love After Love, Derek Walcott writes, “Give back your heart to itself, to the stranger who has loved you all your life, whom you ignored for another, who knows you by heart. Take down the love letters from the bookshelf, the photographs, the desperate notes, peel your own image from the mirror. Sit. Feast on your life.” You get the picture, Scorpio. No matter who comes into (or exists) your life, it’s always down to you. What’s the quality of your relationship to yourself? Take this time of healing introspection to retrieve precious parts of yourself you may have lost while wrapped up in another.
SAGITTARIUS (Nov 22-Dec 21) You’re retracing the steps of your deep unconscious this month, terrain that’s best viewed at night. Keep this in mind as you experience this nocturnal light show, all with your level-headed intellect intact, as you unearth your most wild and fantastical passions. The stars support the possibility that at least some aspect of your dreams can become a reality.
CAPRICORN (Dec 22-Jan 19) This month we’re reminded of that old Groucho Marx joke, “I don’t care to belong to any club that will have me as a member,” as goats are nudged to reassess their associations. You know it’s true, you really don’t want to be part of some of the groups you’ve been hanging around with. Now’s a good time to phase out any relationships that no longer serve your higher self. There’s more divine support for you to find those people who share your interests and your goals for the greater good.
AQUARIUS (Jan 20-Feb 18) Water-bearers usually march to their own drum, and this month is no different. You know you’re in need of a career change, but what’s needed first is a fresh perspective. Take that trip and cross a long-awaited destination off your bucket list. Come back inspired with a different outlook that could change not only your career path but your living situation, too. If you get a great job offer while you’re on the road, take it. It could lead you closer to what your soul craves. By the end of the month, you could be settling into new digs far from home but closer to your heart’s desire.
PISCES (Feb 19-Mar 20) Fishes swimming this way and that might find some needed direction by touching base with a symbolic source. What is your equivalent to locating your deepest truth? At month’s end, pay attention to any and all unexpected pieces of information that turn up; it might be an important clue in your search.
ARIES (Mar 21-April 19) It’s time to take a deep dive into your shared resources, finances, and intimacy, as in, your sex life; yes, they’re related. You’re deciding what you like and what you don’t like. If you’re going through a divorce, focus on the details of the settlement agreement, as your ruler, Mars makes a challenging aspect to Venus (which rules money) mid-month. If you’re buying property, beware of money pits. A remedy: instead of acting on impulse, practice your new found interest in meditation and take a breath. Better yet, wait until after mid-November before making any important financial decisions or investments. Remember, you’re worth it. And having a clear sense of what you want is a good start towards getting your needs met.
TAURUS (April 20-May 20) Your romantic yearnings need some slow consideration before you commit. With your ruling planet moving in reverse most of the month, it’s time to assess your most intimate relationships. Are you being taken for granted? Has your relationship become an albatross? There’s more: A full moon near the end of the month in your sign further shines a light on the balance between thee and thou. Changes are imminent. For unattached Bulls that could mean love at first sight.
GEMINI (May 21-June 20) You know that friend of yours who’s leading that self-compassion workshop, which just happens to coincide with the entire Venus retrograde? Well, sign up. This month’s a great time for Twins to recommit to self-care on all levels. Rid your routine of poisons, literal and figurative. While you may be feeling a bit detached in the romance department, there’s a new moon in Libra (sign of love and marriage) which could signal a fresh start in your romance sector. You know what they say about finding love? It often happens when you turn your attention elsewhere. And if a romance truly is the last thing on your mind, your creativity is in for a boost; so sharpen your pencils.
CANCER (June 21-July 22) Crabs, it may be high time to retreat into your shells and reevaluate what love looks like for you. Put the romance novel aside. We’re talking about the kind of love that keeps the universe churning and humanity moving forward, a kind of love that involves the deepest reaches of creativity. What do you say, dear crustaceans? Are you ready to birth that humanitarian project that not only helps lift up the underserved of humanity but also goes a long way toward healing the planet?
LEO (July 23-Aug 22) This, my lavish Leo, is a clue to this month’s musings around home and family. If your home space has grown stale and you’ve been thinking about a remodel or your living room has been invaded by social events, draw the curtains and unleash your creative mind. There’s gold to be mined from all your activities via work and travels. Inspiration awaits.
VIRGO (Aug 23-Sept 22) This month, Virgo, affords the opportunity to immerse yourself in local haunts and unearth inspiration from unexpected sources. Your discoveries could catapult you farther along your path to release more of your creative ideas, spreading the word not just about what you know but what you love; and perhaps even fueling a new income stream that stems from connecting with your community through your creativity.
If you know your rising sign, read that, too; it’s often more relevant.
*Lisa Awrey and Lisa Carroll
illustration by @boccaccinimeadows
Making a Plan of Attack for Healthy Snacks
Yes, it’s true, snacking can be good for you, but that’s not permission to spend an evening alone with a bag of ranch-flavored chips and a diet soda. To make eating between meals work for you and not against you, you’re going to need a plan. Sun Basket’s team of registered dietitians offer some snack smarts to help you stay on top of your game.
Pick plants
Snack time is a great opportunity to increase your produce intake. Keep washed and sliced vegetables on hand so they’re ready when your stomach starts rumbling.
Portion it out
To control calories, contain the size of the snack. Instead of eating directly out of the container, pre-portion nuts or whole-grain crackers in small, reusable containers to make your own individual snack packs. A piece of fruit offers the perfect snack size.
Power up with protein
Plain yogurt, hard-boiled eggs, nuts, and bean spreads like hummus are great foods to include between meals. Proteins can help you feel full longer.
Stick to a schedule
Snacks are everywhere and make it easy to eat all day. Plan a snack between lunch and dinner to help prevent an afternoon slump and subdue your appetite. This can also help you make better choices at dinner and prevent overeating or snacking before bed.
Try something new
Snacks offer an excellent opportunity to experiment with new foods. If you’ve never tried jicama, cut some into sticks for a portable snack, or grab an Asian pear or a pomegranate at the produce market, if that’s not something you usually eat. Snacks are a low-commitment way to expand your palate.
Unplug
Avoid mindless snacking while watching television or sitting in front of a computer. Shut down the screens before you eat to make it easier to focus on the acting of eating. Distractions can actually make it more difficult for your body to recognize cues that you’re full.
Artwork by ekströmdesign.
Sichuan Peppercorns Love to Mess with Your Mind
You know that lip-numbing, tongue-tingling, what-is-that-and-can-I-have-some-more-feeling you get from when you eat salt and pepper shrimp? That’s Sichuan peppercorns having a party in your mouth.
This crinkly red spice is not really a peppercorn, but a citrus berry, the husk of the fruit of the prickly ash tree. It messes with your head by activating the neurons that mimic touch, the same ones that cause your feet to tingle when they fall asleep. The sensation is not unlike licking a 9-volt battery, only fruity and spicy with hints of juniper and pine, and also a little bit addictive.
They’re a signature ingredient in many classic Sichuan dishes like dan dan noodles, ma po tofu, and dry fried beef. The chefs in our test kitchen love them, too. Here are just a few Sun Basket recipes featuring our favorite Sichuan spice:
Sichuan Tofu and Eggplant Stir Fry with Broccoli and Jasmine Rice
Gong Bao Chicken with Cashews and Black Rice
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