One of our readers asked about using green guajillo chiles, and how to get them to ripen this late in the season. Dave DeWitt to the rescue!
In the final installment of Mark’s series about his jalapeño-growing adventure, he reports on the harvest and shares a couple of recipes for using the fresh pods. Chipotles, anyone?
Ah, nachos…you gotta love ’em, if only for the absurdity they inspire. The Ninety-nine Restaurant in Bellerica, Massachusetts just set a world record for a mess of nachos weighing 3,999 pounds. Not everything’s bigger in Texas.
Over Labor Day weekend, James Beck of eatmoreheat.com concocted a seriously hot take on mac ‘n cheese. If you’re going to encourage cardiac arrest, you may as well spice it up a bit, right?
One of my favorite summer things is fresh pesto—spiced up, of course. And one of the main ingredients is basil, although cooks substitute spinach, Italian parsley, and cilantro for the basil on occasion.
Chef Neil Stuart shares the popular recipe from Ojo Caliente’s Artesian Restaurant. If you’ve been to New Mexico, you know the question: green or red? Of course, this refers to the state’s notorious culinary specialty—green and red chile. In the Land of Enchantment, chile is a staple, something added to almost any dish. French fries slathered in green chile with …
We’re cooking up this classic enchilada dish in honor of Cinco de Mayo. This dish features stacked, not rolled, enchiladas covered in ground beef and pork and smothered in red chile sauce.It was originally served at the early 1960s Albuquerque restaurant, Videz. The restaurant was torn down to make way for Interstate 40, but the recipe lives on in the …