One thing to know before making a batch of jalapeño poppers: they are slippery little buggers! So slippery, in fact, that prepping them for frying takes a little extra care so that in the end, you have jalapeño poppers and not jalapeño exploders. More

What works equally well as a cocktail garnish, sandwich condiment, cupcake topper, and guacamole ingredient? Answer: these candied jalapeños. They only take about 30 minutes to prepare, and will last for at least a month in the fridge. More

I was recently introduced to the wonder that is feta cheese marinated in olive oil. It mellows out the sharpness of this cheese. Following the fabulous David Lebovitz's instructions, a commenter on his blog wondered about adding jalapeño to the mix. That's all the nudging I needed. Adding two jalapeños gives a sultry heat to the finish of the feta. More

Texas torpedoes, jalapeno slammers and armadillo eggs are all amped-up names for the humble and versatile jalapeño popper. Whether stuffed with cheddar cheese and deep-fried or wrapped in bacon and grilled, jalapeño poppers are a spicy crowd-pleaser welcomed at any grilling gathering. But what about getting a little creative with the fillings? More

The ingredients in Sriracha chile sauce are quite straightforward—just chiles, vinegar, garlic, salt and sugar. So it was a normal aspiration for a Sriracha addict like myself to try making homemade Sriracha, taste-testing the differences between the fresh and fermented versions. More

Photograph courtesy of Robb Walsh Need another easy, filling and delicious finger food for your football parties? Robb Walsh of the Houston Press featured atomic deer turds as a treat for the Texas tailgaters. Ground venison sausage, jalapenos, and cheese wrapped into a neat little ball? How could you go wrong? Walsh also lists variations on the dish by using different meats, cheeses, and animals to name the turds after. I for one love jalapeno poppers so this dish is right up my ally. What's your favorite gaming finger food?... More