Popular as appetizer and bar fare, restaurants have been preparing the tasty pepper in creative ways.
A Jamaican Holiday Recipe
In Jamaica, Christmas carols are sung to a reggae beat…
Red Gold
A dozen years after my first trip to the little Hungarian town of Kalocsa, I returned once again, just in time for the annual pepper harvest in September.
Spicy Drawn Butter for Your Clambake
This spicy butter will perk up any seafood dish…
Peppery Popcorn Candy
This recipe combines two of my favorites—chile and popcorn. Adjust the heat of this candy by the type of chile you use. Make with New Mexican for a mild heat, cayenne for more fire and chile de arbol for somewhere in between. Don’t use microwave popcorn because of its salt and fat content.
Grilled Peach Halves Stuffed with Cheese and Chipotle Raspberry Puree
Stolen Appropriated from Dave DeWitt’s Perfectly Pungent Peaches article at Central, these grilled peaches stuffed with cheese and chipotle raspberry puree are a tasty surprise to spring on your guests at your next barbecue. Do not peel the peaches. The chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off …
Oven-roasted Potatoes Sprinkled with Rosemary, Garlic, and Peperoncino Powder
Potatoes are an industry standard when it comes to holiday cooking. They’re the bricks for building comfort food. Whipping up good mashed spuds isn’t exactly quantum physics. Transforming them into something special to be remembered, though, well, there’s a touch of art to that. Or you can use this Italian oven-roasted version from our Italian holiday feast feature.