Below you'll find a list of all posts that have been categorized as “Cooking with Chiles”
by Dave DeWitt and Chuck Evans Much of what we know about now-extinct brands of hot sauces comes from bottle collectors. There is not a great body of material on the subject of collectible hot sauce bottles, but we are indebted to Betty Zumwalt, author of Ketchup, Pickles, Sauces: 19th Century Food in Glass, who dutifully catalogued obscure hot sauce …
By Dave DeWitt To truly appreciate the foods eaten in the Caribbean, whether at carnival time or not, one has to know a little about the history of carnival and the foods of the Caribbean. History of Caribbean Carnival Carnivals are a regular event in most if not all Caribbean islands, and many carnivals are a major tourist attraction. It …
By Dave DeWitt Above, the Sierra Madre, Home of Chiltepins My amigo Antonio swears that the motto of the Sonoran bus lines is “Better Dead Than Late,” and I believe him. The smoke-belching buses were flying by us on curves marked by shrines commemorating the unfortunate drivers whose journeys through life had abruptly ended on this mountain road. We waved …
By Nancy Gerlach, Fiery Foods and Barbecue Central Food Editor Emeritus, with Recipes from the Fiery Foods and Barbecue Central Staff Recipes: Hot Cranberry Drink Ginger Pumpkin Bisque Chile de Arbol Christmas Salad Smoked Prime Ribs of Beef Green Bean Smoked Casserole Potato Latkes Red Chile Pumpkin Chiffon Pie To me, it hardly seems possible that another holiday …
By Mike Stines, Ph.B. Despite the three-day process, it’s well worth the effort to cook turkey this way. Created in the South, this method of cooking a turkey is gaining popularity all across the country. This process produces a succulent turkey and if the oil is at the correct temperature, a crisp, not greasy skin. Turkey fryers—a heavy-duty stand with …
