A table condiment to similar to ketchup—but much more pungent—sriracha sauce is becoming increasingly popular, and expanding from its traditional Thai roots into other cuisines.
Here’s a fruitcake recipe that you’ll love…even if you hate fruitcake. Throwing in green chile along with the candied fruit chunks and nuts transformed a traditionally bland dessert into a spicy treat.
The onset of cool fall weather, lengthening nights, and big orange squash everywhere just puts me in the mood for pumpkin soup. This recipe with chorizo and curry powder puts some zing
As part of the Burn! Blog’s ongoing pumpkin-related coverage, I decided to fool around with a jar of Chipotle Pumpkin Salsa with Roasted Tomatillo, produced by Chef Rick Bayless’ Frontera Foods company. Throw it into a slow cooker with a pork tenderloin, and a few hours later you have a great autumn meal.
Here’s a blow-by-blow description of how to make classic New Mexico-style chiles rellenos. Creating truly great chiles rellenos requires a bit of effort, but once you’ve had that first cheesy, glorious bite, you’ll be glad you took the time.
There’s something about the richness of red curry paste that is incredibly satisfying to the palate; in fact, I find that even a small portion of good red curry leaves me feeling sated—much more so than a comparable amount of Chinese food, for instance.
Late August is the time of year when the day-glo orange-and-yellow fungus called Chicken of the Woods crops up on the dead and dying trees in the deep woods. I recently had the pleasure of spending a few days wandering the forest around Juneau, Alaska, where I went hunting for some of this edible mushroom.