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

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

[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

"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

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

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

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

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