Since poblanos make some of the tastiest chiles rellenos, it makes sense that they fry up deliciously. Why not dip these rings in guacamole?
Adding tomatillos gives the variation of a traditional New Mexican chili a south of the border twist.
This chili is easy to make, cooks in 2½ hours, and combines the best of both red and green chiles.
Wacky Wok, my favorite Chinese place in West LA, makes a great spicy orange chicken. This homemade version from Fiery Foods and Barbecue Central, though, is far better.
To celebrate the tasty wonderfulness that is chicken, I asked Dave DeWitt’s wife Mary Jane Wilan to share her all-time favorite chicken recipe. Dave may be the Pope of Peppers, but where cooking is concerned, Mary Jane rules the roost. Here’s her take on a classic recipe that features paprika, another much-loved kitchen staple in the U. S.
Here is a typical Jamaican jerk rub that can be used on any meat or fish. Feel free to improvise and add ginger, bay leaves, and coriander if you like.
Sharon Hudgins’ is one of our best contributors. Her travel work is top notch. Earlier this week, we ran her Baltic Bites feature at Fiery Foods & Barbecue Central’s week and this Goulash Soup was blatantly snatched from that story as an example of her work.