Fall cooking doesn’t mean the end of spicy food season. This hearty soup combines several fall crops, namely squash, apples, and of course chile.
This summer soup is delicious cold or hot. While this recipe makes four servings, each just under one cup, you may want to double it.
Hot 3-way action means something totally different when it comes to Cincinnati chili.
There are many variations of soup with tortillas throughout Mexico, and this is a variation that is popular in the Yucatán Peninsula.
A spicy curry-pumpkin bisque adds fire to fall cooking, bringing “omf” to comfort food, especially at Thanksgiving, which of all the fall and winter holidays really needs spicing up
Here’s a cold soup with a wonderfully fruity taste. It nicely combines mangos and Scotch bonnet chiles, but you can substitute any fresh chile that you have on hand.
The Jerk Pork Chili looks great, with red color and colorful diced peppers in it. Heat-wise, it’s at the low end of medium but the Jamaican Jerk vibe really comes through quite well.