By Harald Zoschke Wild Onion Soup(Zuppa di Cipolle Selvatiche) Spicy-Hot Tomato Soup(Zuppa Piccante al Pomodoro) Chicken with Garlic and Chile(Pollo, Aglio e Peperoncino) Enraged Pasta (Penne all`Arrabiata) Pasta with Garlic, Olive Oil &Chiles(Spaghetti Aglio, Olio e Peperoncini) Devil’s Tart (Crostata del Diavolo) Peperoncino Grappa(Grappa al Peperoncino) Tasty Treats from Italy’s Boot Tip Our sizzling series about Calabria wouldn’t be …
Surprisingly Spicy Spain
Article and Photos By Sharon Hudgins “We use many spices in Spanish cooking,” said Gabriela Llamas, a noted cookbook author and cooking school owner in Madrid, as she prepared to teach a class on Spanish regional cuisines. “Remember that when Columbus discovered the New World, he wasn’t looking for a new world, he was looking for the Spice Route …
Pepper Profile: New Mexican Varieties
According to many accounts, chile peppers were introduced into what is now the U.S. by Capitn General Juan de Oñate, the founder of Santa Fe, in 1598. However, they may have been introduced to the Pueblo Indians of New Mexico by the Antonio Espejo expedition of 1582-83. According to one of the members of the expedition, Baltasar Obregón, “They have …
Quest for Fire Archive
Quest for Fire Archive Just scroll down to read the articles. Interesting Stuff from 2002 Chiles Repel Farm-Raiding Elephants Bam! It’s Spam-Fest! Michelada: The Latest Beer and Chile Craze Interesting Stuff from 2001 Red or Green? The Official State Question of New Mexico A Spicy Toothpaste Watch out, Gummy Bears: The German Gummy Chiles are coming! “Flameboyant” Chef Heats …
I’ll Be The Judge of That: Judging the Individual Category at the Austin Chronicle Hot Sauce Festival
By Brian Rush Brian Rush is the manager/buyer at Tears of Joy Hot Sauce Shop on 6th St. in downtown Austin. www.tearsofjoysauces.com “Why am I doing this? I must be insane.” This thought crept into the back of my mind more than a few times in the midst of spooning down several hundred amateur salsas. It was one of …