Every March, chickens everywhere work long hours cranking out tons of eggs just so you and I can boil, dye, hide, and in some cases, actually eat them. We reward these hardworking fowl later on in the year by frying them and eating their wings in hot sauce. It sucks to be them.
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.
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 …