Below you'll find a list of all posts that have been categorized as “All About Chiles”
by Dave DeWitt, Research and Notes by Mary Jane Wilan Why Europe is Embracing Fiery-Foods Part One: England Part Two Part Three The first meal on our European trip was deliciously spicy. After we landed in London, we dropped in on Sanjay and Reena Anand, who are producers of elaborate Asian weddings. Because we had traveled …
by Dave DeWitt, Research and Notes by Mary Jane Wilan Why Europe is Embracing Fiery-Foods Part Two: Germany and Denmark Part One Part Three Recipes: Gravlax with Spicy Mustard Sauce Renate’s Mixed Pepper Medallions We boarded the ferry Admiral of Scandinavia and the first thing Mary Jane did was upgrade our cabin to a better one. Actually, …
by Dave DeWitt, Research and Notes by Mary Jane Wilan Why Europe is Embracing Fiery-Foods Part Three: Amsterdam Part One Part Two Recipes: Spiced Coconut Beef (Rendang) Shrimp with Chile Paste (Udang Rica) Spicy Mixed Satays Amsterdam Canal Scene I learned two things on the train to Amsterdam. First, the trains in Germany run mostly on …
Story and Photographs by Sharon Harris The Basque Village of EspeletteCelebrates the Pepper Harvest How about a little Espeletako biperra? A sprinkle on your sunny-side-up eggs will pop your peepers open at the crack of dawn. A tablespoon tossed in your stew will add zing without cauterizing your taste buds. Incidentally, that’s the Basque phrase for piment d’Espelette, …
By Sharon Hudgins Recipes: Paprika Fish Soup Paprika Pork Chops Paprika Potatoes Csírkepaprikás (Paprika Chicken) Green Beans with Paprika Paprika Mushrooms You can smell the stuff when you pull into town. The plants are ripe for picking, and a pungent aroma from the processing factories fills the air. It’s such an important cash crop that the locals even call …
