Bryden Wood at 25

bailing on your reservation.

1 tablespoon unseasoned rice wine vinegar, plus more for serving.1 garlic clove, sliced.

1 pound fresh or dried thin egg noodles—cooked, drained and cooled.1 small bunch of scallions, thinly sliced.Chile paste or hot sauce, for serving.

In a small saucepan, combine the water, brown sugar, soy sauce, crushed ginger, cinnamon stick, star anise, fennel seeds and 1 teaspoon of the Sichuan peppercorns and bring to a boil.Reduce the heat to moderate and simmer for about 20 minutes.

Strain the sauce through a fine sieve; discard the solids..

In a blender, puree the sauce with the peanut butter, 1tablespoon of sesame oil, 1 tablespoon of vinegar, choppedginger, garlic and the remaining 1/4 teaspoon of Sichuanpeppercorns.Spicy, blackberry-rich red from Portugal's Dão region..

minced green bell pepper.finely grated sweet onion.

finely grated lemon zest plus 1 tablespoon fresh lemon juice.jumbo lump crabmeat.