by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus Recipes: Green Chile Pesto Fresh Herb Pasta Salsa di Pomadoro Crudo (Fresh Tomato Pasta Sauce) Tomato and Herb Grab Pasta Salsa Sun-Dried Tomato and Chipotle Pesto I like to take advantage of the fresh produce available this time of the year and make pasta sauces. I can deal with cooking the pasta, but …
Tureen Cuisine: Spicy Soups
by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus Recipes in this Issue: Southwestern Chipotle Corn Chowder Red Lentil Soup African Groundnut Soup Spicy Sopa de Queso Goulash Suppe Soups are good at any time of the year, but when the weather is cold, nothing is better than a bowl of hot soup to warm you from the inside out. No …
Torrid Tapas
by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus Recipes in this Issue: Champinones al Ajillo (Garlic Mushrooms) Tortilla Española with Salsa Romesco (Spanish Tortilla) Gambas al Pil Pil (Spicy Sauteed Shrimp) Aceitunas a la Sevillana (Olives, Sevilla Style) Albondigas in Sherry Pepper Sauce Most everyone who has traveled to Spain has quickly fallen under the spell of the flamenco …
Variations on Spicy Ceviche
by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus Recipes: Ceviche Mexicana Peruvian Seviche Ceviche from Quintana Roo Ecuadorian Shrimp Seviche Chilean Seviche Whether you spell it ceviche or seviche, it’s a popular appetizer throughout most Latin America countries and the Caribbean as well. Basically, ceviche is composed of raw fish or other seafood that is marinated in citrus juices, with …
Winging It in Buffalo
by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus Recipes: Buffalo Chicken Wings Grilled Chicken Wings Breaded Buffalo Wings Louisiana-Type Hot Sauce Blue Cheese Dressing Have you ever wondered how “Buffalo Wings” got their name? Certainly not from flying bovines. The recipe for these spicy chicken wings originated in the city of Buffalo, New York and hence the name. Since their …