Below you'll find a list of all posts that have been categorized as “All About Chiles”
by Nancy Gerlach Photos by Norman Johnson; Styling by Denice Skrepcinski Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations. Tagine refers to both the stew …
Story and Photos by Sharon Hudgins Balkan food is some of the most complex in Europe. Although firmly rooted in simple peasant cooking, the foods eaten in the Balkans reflect a wide variety of influences over a long period of time: geography and history, ethnicity and religion, wars and invasions, and new ingredients brought from other parts of the world, …
By Harald Zoschke, CHILI-BARBECUE.DE Chile Hack # 1 Here’s an idea for an “el cheapo” mini-greenhouse for young pepper plants: Cut off the lower third of a large water bottle, poke a small hole in the bottom, insert soil and your small plant, and water it. Make a 5 cm vertical cut in the upper part so you can …
Story and Photos by Sharon Hudgins Humble horseradish has become a hot seasoning among trendy cooks in America. But in the Old World it’s old hat—an ingredient that’s traditionally been used to spike up bland dishes long before Columbus brought the first chile pepper seeds back to Europe. Horseradish, both wild and cultivated, grows in many parts of the world. …
Story and photos by Sharon Hudgins Recipes: Solyanka Spicy Beet Borscht Goulash The nine countries that border on the Baltic Sea aren’t known for spicy cooking. Fish, pork, potatoes, and beets, along with mushrooms, sour cream, and dill, have been the flavors of the Baltic for centuries. Horseradish was the only thing that spiked up a cuisine where …
