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.
This spicy butter will perk up any seafood dish…
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.
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 …
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.
For me, canned cranberry sauce is the Jar Jar Binks of the Thanksgiving universe. Annoying and mostly unnecessary, it’s mostly there to entertain small children. It doesn’t have to be that way, folks. You don’t have to suffer through it, as Nancy Gerlach showed us with this serrano ginger cranberry chutney recipe she hipped us to in her Spiced-Up Thanksgiving Trimmings story.
Where is it written that canned cranberry sauce has to be served with at Thanksgiving? The sweet, sour, hot tastes of this chutney compliments turkey, chicken, and even pork. The addition of black pepper may sound odd, but it does provide a tasty accent to the chutney.