I need a little help researching heavy-duty blenders. I know the Vita-Mix is usually a chef's recommendation but the price tag is a bit high. Is it worth it? What other professional blenders does everyone recommend that have some of the same features?
I'm a sucker for a good, homemade Sloppy Joe. But I've realized that I want something crunchy to top it with and for the life of me, can't figure out what that is. Do you eat your Sloppy Joe plain or topped with anything -- and what is it?
I'm having people over for some sushi making. What are some creative filling ideas for homemade sushi roll? I'm looking for both traditional and non-traditional (I was thinking of maybe something like a blt roll). I'd love some ideas!
Here at Chile Pepper magazine, we're gearing up for a taste-test of Cajun rub blends. But we want to know what everyone's favorites are, so we can be sure to try them out. Lay it on us!
An occasion steeped in tradition, Day of the Dead feasts were offered to the spirit of the departed. According to chef Lucio Palazzo at Xochitl in Philadelphia, an altar was built bearing favorite foods and refreshments of the departed "to quench the spirit's thirst and relieve the soul's hunger after the long journey from the afterworld." We've compiled a menu to start your Day of the Dead celebration in spicy style.
So what the heck is a trigona? I certainly didn't know before meeting Greg. It's sweet or savory goodness wrapped in phyllo dough, fashioned into a triangle shape. Greg channeled his Greek roots for this recipe, especially since the baked phyllo shell would stay crispy for hours, an absolute must when in a competition cookoff.
At Chile Pepper magazine, we're experts on hot sauce tastings, especially after taste-testing 300 plus hot sauces in two weeks one December (which isn't something I would recommend to anyone). So based on that, here are our tips for how to conduct your own hot sauce tasting party.
What makes the Hatch chile so special? That it's only available in August and September? Maybe that adds to the appeal. But I think it's because they're the perfect chile-loving balance of flavor and heat. I just picked up a batch at the grocery store, and came up with these 15 ways to enjoy the precious chiles.
A recent comment on a past post for homemade Sriracha captivated me as the responder admitted to drizzling the chile condiment on ice cream. Sriracha and ice cream? Sure, I'm not one to judge, but it's not a food combination that had ever entered my mind. So I searched the web for other unusual spicy combinations and found an overwhelming amount of people proclaiming their love for peanut butter and Sriracha, whether smeared on an English muffin or eaten straight off the spoon. I'm sharing my quirky spicy combos and want you to do the same.
There's no sign at the popsicle haven Las Paletas in Nashville, Tennessee, which makes finding it tricky, but it's worth the sugary reward. The popsicles here are known for their powerful burst of unusual flavors like eggnog and hibiscus but what captured my heart was the sweet and spicy ice pops like pineapple-chile and cucumber-chile. I can't imagine a better way to spend the last lazy days of summer than indulging in this recipe for spicy ice pops.
It's only natural that someone who loves stinky, funky cheeses might turn to making her own stinky, funky kimchi—deliciously spicy cabbage pickled in the Korean tradition. Kimchi and cheese are two of my favorite foods so it was only a matter of time before they came to share a common home on my plate: the grilled sandwich.