Below you'll find a list of all posts that have been categorized as “In the Kitchen with Chile Peppers”
By Dave DeWitt Now that it’s peak season for fresh chiles, you can find both green and red pods ready for rellenos. Simply put, chiles rellenos are chile pods (typically New Mexican or poblano) that have been roasted and peeled, split open, and stuffed with sweet or savory fillings, then cooked. Jalapeños and other chiles are used as well. Many …
By Dave DeWitt The peach appears to have originated in China, where it achieved cult-like status because it was symbol of immortality among poets, sculptors, and painters. This is despite the fact that the peach tree has a short lifespan and most orchards must be replaced after a decade of production. It was Hernán Cortés, the conqueror of Mexico and …
“You can’t eat this soup standing up, your knees buckle.” – Jerry, in “The Soup Nazi” “The guy who runs the place is a little temperamental, especially about the ordering procedure. He’s secretly referred to as the Soup Nazi.” “Why? What happens if you don’t order right?”“He yells and you don’t get your soup.” – Jerry and Elaine, in …
By Dave DeWitt Soups are the elegant side of a chef’s kitchen. In professional cooking, tradition holds that the head chef always makes the soup. In fact, if you catch the chef eating something in his kitchen, chances are it will be a soup. Why do chefs love soups? Because it gives them a chance to recycle some of the …
by Kelli Bergtholdphotos by Lois Manno & courtesy LaBelle Winery You can ferment just about anything, so when the Fiery Foods editors heard about a Jalapeño Cooking Wine from LaBelle Winery, we knew we had to try it. LaBelle is a small winery located in Amherst, New Hampshire, and if you think good American wine only comes from the Napa …
