A World of Curries: The Curries of the U.K. and the Raj Reversed

Dave DeWitt A World of Curries Leave a Comment

By Dave DeWitt Recipes: Eggs Baked in Curry Sauce;Mulligatawny Soup;Lamb in Cashew Nut Curry; Chicken Tikka Massala; Mixed Vegetable Korma; Meat with Balti Curry Sauce While England was helping to spread curries around the globe through colonization and emigration, it was slowly becoming the curry capital of the world after India.  How ironic for a country supposedly known for its bland foods! A …

Chipotle Flavors: Chipotles in the Kitchen

Dave DeWitt Chipotle Flavors Leave a Comment

By Dave DeWitt and Chuck Evans     Recipes: Chuck’s Chipotle Sauce Chipotle-Tomatillo Sauce Chipotle-Corn Salsa with Poblanos and Morels Guacamole con Chipotle   Chipotles and all their processed forms are very versatile. With the possible exception of some desserts, cooks can use them in just about any recipe. For example, add a few dashes of a chipotle hot sauce to …

Spicy-sweet chicken La Zi Ji, recipe below.

Chile Pepper Hunting in China

Lois Manno Asia Leave a Comment

Story and Photos by Dr. Gerald Schmidt Some people just have strange interests. This winter break, I went to some of China’s best-known tourist destinations: Hainan’s Haikou and Sanya, Yunnan’s Kunming, Lijiang, and Dali, and Guangxi’s Guilin, Longji and Xingping. However, not much of my time was spent looking at the usual sites. Rather, I had my eyes on small …

Noodles Every Day cover

Book Excerpt: Noodles Every Day

Lois Manno Asia Leave a Comment

An Excerpt From: Noodles Every Day Delicious Asian Recipes from Ramen to Rice Sticks by Corinne TrangPhotographs by Maura McEvoyChronicle Books, San FranciscoCopyright 2009168 Pages$22.95ISBN 978-0-8118-6143-4Available on Amazon.com here.Excerpt by permission of the publisher. Here I explore the idea that these small Asian snack dishes can be the foundations for quick, healthful, and wondrously varied meals, which can be prepared …

A Brief History of U.S. Commercial Hot Sauces

Dave DeWitt Chile History, Making Salsa and Hot Sauce Leave a Comment

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 …