Below you'll find a list of all posts that have been categorized as “All About Chiles”
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 …
Editor’s Note: From the Ortega website: “It all started with chile peppers. Emilio Ortega’s fascination with chiles began when he moved to New Mexico in 1890. Here he encountered the state’s popular big red chiles. Emilio discovered he preferred this chile when it was still young and green because it was tender and mild in flavor. When he returned home …
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 …
By A. L. Salisbury COMMERCE brings to cosmopolitan centres of demand sundry commodities, familiar and almost essential to the dietary of many persons, yet little used, or even known beyond certain limitations. Such a class of merchandise includes a noted condiment that, as a favorite and valuable item in the culinary economy of several southern countries, is especially prized. This …
Edited by Dave DeWitt The men of this rancho had all gone to the war and the house was full of women, who made supper for us all. We were twelve in number. We had tortillas, frijoles, and carne seca, stewed up, with chile Colorado. My readers may translate these terms for themselves. To me, it was all very …
