Below you'll find a list of all posts that have been categorized as “Cooking with Chiles”
By Denice Skrepcinski Recipes: Chimayo Chile Pecan Pie Habanero and Lime Cheesecake Chimayo Chile and Chocolate Mousse Cranberry & Chipotle Tiramasu Red and Green Empanadas Peppered Strawberries in Champagne As a devout chilehead, I constantly look for a little bit of heat in my food. I’ve found my favorite recipes for fiery appetizers, sizzling soups, and exciting entrees. The only …
By Nancy Gerlach, Fiery Foods & Barbecue Central Food Editor Emeritus Editor’s Note: Nancy Gerlach and her husband Jeff retired a few years ago and now live in Yucatan, Mexico. The illustration at left is by Cyd Riley. Recipes: Posole (Pork and Posole Corn) Glazed Gammon (South African Glazed Ham) Jamaican Rice and Peas Linguine con le Vongole (Linguine with …
Getting back to basics with the original snack food of the Americas By Gwyneth Doland Today, more than 500 years after European explorers first reached the New World, it is almost impossible to imagine that until the 16th century, the Swiss had no chocolate or vanilla in their pantries, the Italians had no tomatoes, the Irish no potatoes, the Chinese …
By Dave DeWitt This superhot kitchen situation is not for the faint of hearth! Over the past few years we’ve seen a dramatic escalation in the heat levels of certain varieties of the species Capsicum chinense, those fiery habanero relatives. When I got started in the fiery foods biz more than two decades ago, the orange habanero was king of …
By Dave DeWitt and Harald Zoschke Illustration & Photos (except Jacks) by Harald Zoschke Recipes Hot Tortilla Wheels Tex-Mex Cheese Soup Pepper Cheese and Mustard Bread Hot Chile Cheese Ball Chile Cheese Pie Breakfast Grilled Chile Cheese Sandwich Pepper Jack Chicken Pizza On October 16, 2001, New York-based artist Cosimo Cavallaro dramatically demonstrated his love for chile cheese by covering …
