Cooking with Fresh Chile Peppers

Fiery Foods Manager Cooking with Chiles, General Leave a Comment

By Dave DeWitt, Nancy Gerlach and Jeff Gerlach; Photos by Harald Zoschke   Most chile lovers are familiar with New Mexican green chiles, which are the large (5″ to 10″), fleshy, mild chiles that are also called Anaheim chiles. (Anaheim is actually a variety of New Mexico chile, as are Sandia, Big Jim, etc.) These same green chiles are the …

Le Creuset Tagine

Moroccan Tagines

Fiery Foods Manager Africa Leave a Comment

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 …

Strange ‘Cue: The Adventures of a Norwegian Journalist in the Meat Capital of Serbia

Strange ‘Cue in the Meat Capital of Serbia

Fiery Foods Manager Europe Leave a Comment

Text and Photos by Kristian Kahrs Recipes Pljeskavica Muchkalica “Dragi Bure” Pork Steak in Lambrequin for Two   Lost in a fog of barbecue smoke, this skinny Norwegian journalist finally found his way to the biggest barbecue festival in the Balkans. In one week in September, I was exposed to more meat–strange meat–than I have ever seen in my life. …

Pickled Peppers in Market

Best of the Balkans

Dave DeWitt Europe Leave a Comment

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, …