A prize-winning recipe for barbecue sauce that’s a real eye opener.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
Latest posts by Dave DeWitt (see all)
- Tamale Pie - 06/07/2018
- Call for Entries, 2019 Scovie Awards - 06/03/2018
- Grilled Peach Halves Stuffed with Cheese and Chipotle Raspberry Puree - 05/26/2018