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Entries tagged with 'Chile Pepper magazine'

Serious Heat: My Love for Mojo Sauce

Serious Eats Andrea Lynn 8 comments

My first introduction into the wonder of mojo sauce was one of the early seasons of Top Chef, where a contestant (the always entertaining, Howie from the Miami season) braised pork shoulder in a mojo sauce to rave reviews. But that's only the beginning of mojo, which I've discovered since then has many uses and variations. Mojo does triple-duty as a fiery marinade, a condiment, and as a tenderizer for meats, seafood and poultry. More

Serious Heat: Hot & Sour Soup, My Spicy Comfort Food

Serious Eats Andrea Lynn 20 comments

Hot & Sour Soup that's tastier than your takeout Chinese restaurant can be made in a snap. Even better, it's a great way to use up any leftover meat or veggies lurking in the fridge. More

Serious Heat: Homemade Gift of Chipotle Caramel Popcorn Crunch

Serious Eats Andrea Lynn 4 comments

[Flickr: hellosputnik] I love going the creative route for Christmas gifts. The tradition began as a child when my mom gave all my teachers a holiday tin full of treats like Swedish snowballs and mini cheesecakes. Homemade gifts showcase the... More

Hot Salami Carrots

Serious Eats Andrea Lynn Post a comment

Habanero-Brined Roasted Turkey with Cranberry Kumquat Chutney

Serious Eats Andrea Lynn 1 comment

Seasonal Spice Spotlight: Piment d'Espelette

Serious Eats Andrea Lynn 3 comments

"It has become a staple in the Basque kitchen, replacing black pepper." [Flickr: Oncle Tom] Autumn means an abundance of all types of squash and pumpkins, and what better way to match their flavor than with piment d'Espelette, a fruity... More

Serious Heat: The Quickie Banh Mi

Serious Eats Andrea Lynn 17 comments

Slathered with a mayo-Sriracha mixture, the banh mi is a Vietnamese-inspired sandwich that piles pickled veggies, cilantro, jalapenos and various meats on a French baguette. Just because there's no banh mi restaurant in your area, doesn't mean you can't experience the deliciousness of this exotic sandwich at home. More

Serious Heat: How Do You Gussy Up a Tostada?

Serious Eats Andrea Lynn 4 comments

Note: On Wednesdays, Andrea Lynn, senior editor of Chile Peppermagazine, drops by with Serious Heat. Photograph by Bill Milne I'm a sucker for tortillas and anything taco-related (see last week's Kogi-inspired bulgogi tacos). One of my favorite treats growing up--second... More

Serious Heat: Kogi-Inspired Bulgogi Tacos with Spicy Slaw

Serious Eats Andrea Lynn 6 comments

Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat. I admit it. I'm not a recipe repeater. As a constant food experimenter for both a magazine and personal chef clients, almost every meal... More

Serious Heat: Fruit Salsa: Love 'em or Hate 'em?

Serious Eats Andrea Lynn 11 comments

Editor's note: On Thursdays, Andrea Lynn, associate editor of Chile Pepper Magazine, drops by with Serious Heat. Photograph by Bill Milne Whether in jarred-form or homemade, what is it about that sweet/spicy blend of fruit and chiles into a salsa... More

Serious Heat: Padma Spices Things Up With Chili Honey Butter

Serious Eats Andrea Lynn 16 comments

Editor's note: On Thursdays, Andrea Lynn, associate editor of Chile Pepper Magazine, drops by with Serious Heat. Chile Honey Butter on toast In the beginning (back before it was one GladWare commercial after another), I was a raging Top Chef... More

Serious Heat: Huntley Dent's Red Chile Sauce Recipe

Serious Eats Andrea Lynn 9 comments

Note: On Thursdays, Andrea Lynn, associate editor of Chile Pepper magazine, drops by to drop some Serious Heat. During my time pursuing a culinary degree, school didn't provide all my food-related lessons. I worked as a live-in nanny for a... More

Serious Heat: Create Your Own Spice Blends

Serious Eats Andrea Lynn 32 comments

With so many spices at your disposal, why not use these to create your own spice blends? More

Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile

Serious Eats Andrea Lynn 27 comments

Editor's note: On Thursdays, Andrea Lynn, associate editor of Chile Pepper Magazine drops by with Serious Heat. Photograph from Misterbisson on Flickr My mom proudly gloated about her garden-grown red savina habaneros, claiming the chiles were the world's hottest. I... More

Serious Heat: Hot Brownie Sundae

Serious Eats Gretchen VanEsselstyn 2 comments

Editor's note: On Thursdays, Gretchen VanEsselstyn of Chile Pepper Magazine drops by to drop some serious heat. Today, serious heat in an unexpected place. Here at Chile Pepper, we use hot sauce in everything--even dessert. These are some of our... More

Serious Heat: Habanero Turkey Chili

Serious Eats Gretchen VanEsselstyn 3 comments

Editor's note: Gretchen VanEsselstyn of Chile Pepper Magazine, will be dropping by each week with a recipe for heat freaks. This week, though, in honor of the Super Bowl, she'll have a recipe a day right up to the big... More

Serious Heat: Chipotle-Bacon Salsa

Serious Eats Gretchen VanEsselstyn Post a comment

Editor's note: Gretchen VanEsselstyn of Chile Pepper Magazine, will be dropping by each week with a recipe for heat freaks. This week, though, in honor of the Super Bowl, she'll have a recipe a day before the big game. Where... More

Serious Heat: Speedy Creole Jambalayeah

Serious Eats Gretchen VanEsselstyn 6 comments

Editor's note: Gretchen VanEsselstyn of Chile Pepper Magazine, will be dropping by each week with a recipe for heat freaks. This week, though, in honor of the Super Bowl, she'll have a recipe a day before the big game. While... More

Serious Heat: Sichuan Sirloin Salad

Serious Eats Gretchen VanEsselstyn 1 comment

Editor's note: We're pleased to welcome back Gretchen VanEsselstyn of Chile Pepper Magazine, who will be along weekly with Serious Heat, a column devoted to the most mouth-searing food out there. This week, though, in honor of the Super Bowl,... More

Pasilla Raisin Salsa

Serious Eats Gretchen VanEsselstyn 1 comment

Pasilla means “raisin” in Spanish, so we thought it only natural to combine these crinkly, black, mildly hot dried chiles with some of the dried grapes that share their name. The resulting salsa has a rich, almost ketchup-like quality—and we... More

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