Below you'll find a list of all posts that have been categorized as “All About Chiles”
Story by Dave DeWitt Food photos by Tony Le Duc Recipes: Cassoulet de Fruits de Mer (Curried Seafood Stew) Poulet Rouge (Chicken in a Creamy Red Sauce) Onion Sauce Goan Pork Vindaloo Mirichi ka Salan (Mild Chiles in a Nutty Sauce) Yelemecam Sadam (Lime Rice) Pat Chapman, the King of Curries and England’s foremost authority on Indian cuisine, had …
by Kelli Bergthold Cockroaches, caviar, chocolate, mud, sheets of gold leaf, beer…no, this is not an exotic menu for a wealthy, albeit twisted, cocktail party. These are just a few of the bizarre remedies women have used to achieve flawless skin. For thousands of years, we have been persuaded to slather on purees and compotes containing ingredients one might find …
Creating a Cuisine, by Dave DeWitt The arrival of the Spanish in Mexico had a profound effect on the cuisine of the country as the ingredients the explorers brought with them soon transformed the eating habits of the Indians. However, the Aztecs and their descendants did not give up their beloved staples such as chiles, corn, and chocolate; they combined …
By Dave DeWitt Aztec Chiles In 1529, Bernardino de Sahagún, a Spanish Franciscan friar living in Nueva España (Mexico) noted that the Aztecs ate hot red or yellow chile peppers in their hot chocolate and in nearly every dish they prepared! Fascinated by the Aztec’s constant use of a previously unknown spice, Sahagún documented this fiery cuisine in his classic …
A Foodie in Modern-day Kabul(See Part I of this series here.) by Susan Marx As a humanitarian aid worker with a passion for good food, it was with trepidation that I made my move to Afghanistan in early 2007. After a tumultuous year spent in Baghdad, Iraq in 2006 during which I saw increasing suicide bombings and other attacks throughout …
