Below you'll find a list of all posts that have been categorized as “Cooking with Chiles”
By Mike Stines, Ph.B. I went to the supermarket the other day to pick up some chipotle powder, an ingredient I use a lot in stews, salsas, marinades and rubs. It had been a while since I bought any… I was amazed at the cost! For a two-ounce container the price was $7.49; that’s $60 per pound. I checked the …
By Dave DeWitt Photos by Wes Naman Recipes Tacchino alla Porchetta (Herb-Scented Roast Turkey from Nereto) Gnocchi di Zucca (Pumpkin Gnocchi with Shavings of Smoked Ricotta and Sage Leaves) Patate al Forno con Rosmarino (Oven-roasted Potatoes Sprinkled with Rosemary, Garlic, and Peperoncino Powder) Panpepato (Spicy Chocolate-flavored Christmas Bread) A few years ago, my wife and I joined Harald and Renate …
By Dave DeWitt Recipes Dark Chocolate Cheesecake with Red Chile Ganache Not Your Aunt Bertha’s Fruitcake Mandarin Orange Walnut Piquin Cake Red Hot Chiles Carrot Cake Red Chile Chocolate Cake with Pineapple Mango Chipotle Glaze I heard a rumor that some holidays were approaching, so being my usual politically-correct self, I’m not going to associate these recipes with any particular …
By Dave DeWitt Now that it’s peak season for fresh chiles, you can find both green and red pods ready for rellenos. Simply put, chiles rellenos are chile pods (typically New Mexican or poblano) that have been roasted and peeled, split open, and stuffed with sweet or savory fillings, then cooked. Jalapeños and other chiles are used as well. Many …
By Dave DeWitt The peach appears to have originated in China, where it achieved cult-like status because it was symbol of immortality among poets, sculptors, and painters. This is despite the fact that the peach tree has a short lifespan and most orchards must be replaced after a decade of production. It was Hernán Cortés, the conqueror of Mexico and …
