A parrilla is a simple grill in Argentina, but the wonders it can create! As barbecue expert Steven Raichlen noted, “Argentina can be a forbidding place for a vegetarian.”
Preparing a big batch of something — regardless of what it is — is a great way of putting your cooking skills to the test.
Sizzlin’ Sauces’ Mojo’s Tapenade blends Kalamata olives with sun dried tomatoes into a great spread that goes wonderfully with not just French bread but also burgers and dogs.
This vegetarian consommé can be substituted for vegetable stock in any recipe. The flavor of peppers dominates this powerful, spiced up broth. It is an elegant example of a first course soup that can precede any entree. Sweet Pepper Consommé Print Recipe Heat Scale: Mild Coursesoup Servings 4 1/2 quarts Servings 4 1/2 quarts Sweet Pepper Consommé Print Recipe Heat …
This curry recipe, collected by Richard Sterling in Laos, features the silky smooth paste typical of that cuisine.
Central Texas is Hill Country, which produces the habaneros, pecans, and peaches that are used in this recipe.
Here’s an even spicier version of the Spicy Pumpkin Muffin published in The Habanero Cookbook using the elusive but delicious jolokia chile!