Are you still using salsa as a dip for chips? That’s so yesterday. With the myriad of salsa combinations and flavors—both bottled and freshly prepared—there are many more dimensions to this simple and spicy condiment.
Listen up, little dogs. All of you spoiled little chihuahuas, toy poodles, and terriers have had it too good for too long. Sitting at the screen door, barking at everyone, day in, day out, it’s a poor choice for a life path. You’re so lucky you don’t have it like your ancestors did. Four hundred years ago, Mesoamerican people kept …
By Sara Hodon Photos by Chris Markey For one weekend each year, tiny Bowers, PA (population: 300 give or take) becomes the hottest place on earth, thanks to its annual Chile Pepper Food Festival held in the town park every September. Bowers, located approximately 90 minutes northwest of Philadelphia and two hours south of New York City, is situated in …
From now through October you can visit the gardens at New Mexico State University’s Fabian Garcia Science Center in Las Cruces. There you’ll see peppers being grown the way the pros do it, and possibly pick up some growing tips to take home!
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.
Before we go on, let’s get a few things straight. I didn’t trade three hundred pounds of steak to a slick city peddler for a few magic beans (it was jalapeño seeds).
Wood planks add another dimension to smoke-cooking fish, veggies, and other foods. It’s the most fun you can have with smoke—without breaking the law!