Below you'll find a list of all posts that have been categorized as “All About Chiles”
By Dave DeWitt and Paul W. Bosland Photos by Harald Zoschke and Dave DeWitt Excerpted from The Complete Chile Pepper Book We love chiles in whatever form we can get them, but there is something special about fresh chiles—they have a flavor and texture that cannot be duplicated by canned, dried, or frozen chiles, and they bring bright colors to …
By Kelli Bergthold Food photos by Wes Naman Recipes in this article: Mayan Citrus SaladMayan CevicheBean Soup with PorkVegetarian Raise-the-Dead Chili Recently, I have acquired a new addiction. It’s a fine white powder that human beings have been fighting over for thousands of years. The Mayans called it White Gold, but today, we call it salt. Salt has long been …
By Dave DeWitt Recipes in this article: Kae Phad Prik (Chillied Lamb) Laab Ped (Duck Salad with Chillies) Tow-hu Paew Wan (Sweet & Sour Tofu) Kanom Kluai (Banana-Coconut Cones) Another London restaurant recommended by Pat Chapman was Blue Elephant, sister restaurant to La Porte des Indes, and owned by the same restaurant group. Pat and Dominique couldn’t join us because …
By James Beck, reposted from www.eatmoreheat.com It started in the late 90’s as a casual attempt to find a really good chile relleno. It has since evolved into a quest that would be considered one crazy act away from obsession. I’m only trying to answer one simple question. Where is the best chile relleno in America? Chile Relleno literally means …
By Nancy Gerlach, Food Editor Emeritus The Ice Cream Penguin selling paletas at the beach The summer season here in Chelem Puerto, Mexico is officially over and what a crazy past few months it’s been. Our normally quiet and deserted beach was invaded by hordes of Mexican families that came to escape the heat and humidity of Merida and other …
