Popular as appetizer and bar fare, restaurants have been preparing the tasty pepper in creative ways.
In his latest tome, Raichlen defines his seven steps to what he calls “smoking nirvana”…
This recipe combines fresh asparagus, bell peppers and a Scotch bonnet-based hot pepper jelly to make a unique side dish for grilled foods.
I have a habanero problem. Not the normal addiction issue (although I do loves myself some hab). My dilemma involves gardening. I have more habanero peppers than I know what to do with. With Christmas rounding third base and heading for home, I’m pickling a bunch of them as gifts. Here’s the recipe I’m using from our sister site, Fiery Foods and Barbecue Central.
I also raised sugar pumpkins from seed, coaxing a dozen good ones from some top soil in the Los Angeles heat. There’s plenty more harvesting to be done, but if the early Halloween candy at my supermarket is any indication, fall is looming just up ahead. That’s why my first experiment with all this bounty is smoked pumpkin chili.
My wife Renate and I have lived in Italy for two years now, but we still keep finding new veggies at the local farmers’ markets. Like these eggplants, which would be more appropriately named sausage plants! In Italy they’re called “melanzane perline”, or just “melanzane lungo”.
This refreshing summer salad recipe from 2015 Scovie Awards winner Palo Alto Firefighters is the perfect dish to bring to a hot summer party…
- Page 1 of 2