- makes 4 servings - Zest Factor: Medium Published with permission from Lauren Kendzierski of Chile Pepper magazine. Ingredients 1 (3-inch) chunk of spicy dry salami, sliced into thin rounds 1 tbsp green peppercorns in brine 1 tbsp honey 1/2...
Continue reading »
- makes 10 to 12 servings - Zest Factor: Hot Published with permission from Marie Dalby of Chile Pepper magazine. Author's note: "Packed with habaneros, this bird has a punch you won't soon forget." Ingredients For the brine: 2 cups...
Continue reading »
"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...
Continue reading »
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.
Continue reading »
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...
Continue reading »
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...
Continue reading »
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...
Continue reading »
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...
Continue reading »
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...
Continue reading »
With so many spices at your disposal, why not use these to create your own spice blends?
Continue reading »
