Explore by Tags

Entries tagged with 'chile'

Andy Ricker's Naam Jim Kai (Sweet chile dipping sauce)

Serious Eats Kate Williams Post a comment

This sweet chile dipping sauce is great on Andy Ricker's Whole Roasted Young Chicken from his new Pok Pok cookbook. More

Andy Ricker's Phrik Phon Khua (Toasted-Chile Powder)

Serious Eats Kate Williams Post a comment

Use this chile powder to top Andy Ricker's Phat Thai and in other dipping sauces from his new Pok Pok cookbook. More

Crying Tiger Lamb From 'Everyday Thai Cooking'

Serious Eats Kate Williams 1 comment

Crying Tiger Lamb from Katie Chin's new cookbook, Everyday Thai Cooking, is named for its ability to make even a tiger weep. It's not only fiery, but it's also got a strong hand with salty fish sauce, sour lime juice, and grassy cilantro. In other words: it's seriously awesome, and a true gift to lamb lovers. More

The Food Lab: Crispy Braised Chicken With White Beans and Chile Verde

The Food Lab J. Kenji López-Alt 20 comments

We're taking the intensely rich, smoky, and hot chile sauce from a Southwestern chile verde, the comforting bean stew of white chicken chili, and adding to it my own personal touch: a perfectly braised piece of chicken; deep flavors, crisp skin, and all. If you're into heat, beans, and chicken, this is about as comforting a dish as you can hope for when the hot summer days start to slowly transition into cool fall evenings. More

Crispy Braised Chicken With White Beans and Chile Verde

Serious Eats J. Kenji López-Alt 30 comments

Chicken legs are browned and braised in a stew of green chiles and white beans. The key to a richly flavorful green chili is to peel the chilies and use their charred skins in the sauce base. More

How to Make Juicy Chicken Green Chile Tacos

J. Kenji López-Alt Post a comment

I can count on the fingers of one hand the number of great chicken tacos I've had in my life, and I'd still have one finger left to point accusingly at all the people who've served me dry, bland, flavorless meat in tortillas past. See, chicken tacos don't have to be dry. Just ask the lady who serves up the incredibly juicy chicken tacos at the El Gallo Giro truck in San Francisco's Mission district, or the slow-roasted pick-it-yourself affair from the Los Potosinos truck in Columbus, OH. Here's how I make mine. More

Green Chile Chicken Macaroni and Cheese

Serious Eats J. Kenji López-Alt 25 comments

Classic creamy stovetop macaroni and cheese get more interesting with tender poached chicken, green chiles, salsa verde, and fresh cilantro. More

The Food Lab: How To Make Carne Adovada (Chili-Braised Pork)

The Food Lab J. Kenji López-Alt 63 comments

While Texas-style Chile con carne—that is, real chili with big hunks of tender beef simmered in a tomato-and-bean-free sauce—may be the pope of Chili Town, carne adovada—its New Mexican pork-based cousin—is his right hand man. I've never understood why carne adovada doesn't get as much recognition. More

The 11 Best Things I Ate in Chile

Abby McCartney 10 comments

The chance to visit Chile—a long, narrow, and exquisitely beautiful country full of mountains, valleys, beaches, and amazingly warm people—was not one that I could pass up. And since I was visiting my sister, a temporary Chilean resident and a permanent Serious Eater, a lot of my trip was spent eating. More

Bar Bites: Devils on Horseback

Marvin Gapultos Post a comment

An English pub snack is re-imagined with Mexican ingredients: Devils on Horseback become Diablos a Caballo. A great snack for Halloween, or Dia de Los Muertos, or anytime a boozy beverage is in hand. More

Comparing Chilean Wine: Trader Joe's Viñas Chilenas vs. Santa Rita 120

Drinks Seema Gunda 2 comments

Trader Joe's has taken advantage of good deals in Chilean wine by releasing their own brand of Trader Joes Viñas Chilenas wines—a line of bottles that are $4 a pop. We tried 4 bottles in the lineup against competing brand Santa Rita 120. More

Burger Topping Week: The Quadruple Chili Cheeseburger

A Hamburger Today J. Kenji López-Alt 18 comments

A fat patty of grilled beef draped with a melty, oozy slice of pepper jack cheese, topped with roasted green chilis, and a handful of pickled jalapeños, served on a hearty bun with a generous swipe of chipotle mayonnaise. This is the burger that bites back. More

Snapshots from Chile: Wine Country, Old and New

Drinks Maggie Hoffman Post a comment

The wine industry in Chile is far from new—Spanish explorers brought grapevines to the country as early as 1523, and wine has been made there for centuries. Here are my snapshots of harvest season in Chile, from 135-year old cellars to new coastal plantings. More

Spice Hunting: Gochujang, Korean Chile Paste

Spice Hunting Max Falkowitz 23 comments

Sriracha's lovely. Harissa is a fiery punch in the mouth with flavor to match. But if you're looking for a sweeter, funkier flavor from your chiles, gochujang (pronounced go-choo-jong) is the thing for you. More

Spice Hunting: How to Increase Your Spice Tolerance

Spice Hunting Max Falkowitz 18 comments

A common complaint I hear from spice newbies is that their palates just can't take hot dishes. And while I'm not one of those people who eats spicy food just for the sake of it, some of the world's best cuisines employ heat as an essential part of their flavor profile. So what's a globally-minded spice wimp to do? More

Spicy Aztec Hot Chocolate with Chili, Cinnamon, and Mezcal

Serious Eats J. Kenji López-Alt 1 comment

If you don't have mezcal on hand, you can still make this spicy and delicious hot chocolate—try using aged rum or tequila. More

Guest Bartender Video: Make The Curly and The Turk with Christian Sanders from The Tippler, NYC

Drinks Maggie Hoffman 3 comments

This drink, from the recently opened New York bar The Tippler, was inspired by Rocket Pops from the ice cream trucks of childhood. Tippling Bros. co-founder Tad Carducci says the challenge was getting the cocktail to taste "something like an actual Rocket Pop, but with sophisticated, complex flavors as well." By layering a refreshing blend of gin, blue curacao, and lemon over a spicy homemade chile-hibiscus syrup, Carducci created a cocktail with great depth of flavor—and a bit of a sense of humor. More

Cheesy Chile Corn Casserole

Serious Eats Campbell's Kitchen Closed

Green chiles, french fried onions and ground red pepper give this luscious corn casserole a little kick...but don't worry - the cheesy sauce controls the heat and leaves you with nothing but great flavor. More

Dinner Tonight: Sichuan-Style Chicken Noodle Soup

Serious Eats Nick Kindelsperger 6 comments

This is the kind of chicken noodle soup I can get into. It's warming and comforting, with hunks of chicken meat and slinky noodles suspended in a rich stock. But this isn't some bland rendition. No, this soup is imbued with the haunting aroma of star anise and cinnamon, and tickled by the numbing sensation of Sichuan pepper. A sprinkling of chopped chile completes this assertive bowl of soup, which comes together surprisingly fast. More

Dinner Tonight: Pasta with Tuna, Pine Nuts, Fennel Seeds, Capers, and Lemon

Serious Eats Blake Royer 4 comments

I just didn't feel like shopping. And let's face it, sometimes we don't. That's when the pantry comes in handy. It's good to have recipes like this in the repertoire. All told, I pulled this together in about 15 minutes—just enough time to bring the water to boil and cook the pasta al dente. The recipe is adapted from Judy Rogers' famous Zuni Cafe Cookbook. The pine nuts work surprisingly well with the tuna. More

More Posts