For the first time ever, I went hunting for wild mushrooms. They definitely don’t qualify as spicy, but what mushrooms lack in heat, they make up for in flavor!
Master spice expert John Gregory-Smith scoured the world for recipes featuring interesting spices, and shares his discoveries in this book. Not exactly ground-breaking stuff for chileheads, but accessible and interesting recipes with chile peppers prominently featured in many dishes.
Yep, it’s that festive time once again. Pull out your rubber chickens, your leftover plastic Easter eggs, and let fly—er, walk—with those inane “crossing the road” jokes…it’s National Chicken Month!
Craving some pulled pork, but don’t have 14 hours to slow-smoke some? This slow-cooker recipe gives you a quick option…just don’t tell your die-hard Que friends your dirty little secret.
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?
It was just another normal day at the Gelateria Matteo. Because it was early, there were very few customers, giving the gelato master Matteo Napoli time to focus on the two gelatos he was making: fig and onion. Yes, you read that correctly.
We love chiles in whatever form we can get them, but there is something special about fresh chiles—they have a flavor and texture that cannot be duplicated by canned, dried, or frozen chiles. Here are instructions for roasting your own!