Every March, chickens everywhere work long hours cranking out tons of eggs just so you and I can boil, dye, hide, and in some cases, actually eat them. We reward these hardworking fowl later on in the year by frying them and eating their wings in hot sauce. It sucks to be them.
The fact that these super hots are SO hot shouldn’t frighten you away from cooking with them. Aside from their heat, these peppers bring an incredible flavor that you won’t get elsewhere.
One of our readers asked about using green guajillo chiles, and how to get them to ripen this late in the season. Dave DeWitt to the rescue!
In the final installment of Mark’s series about his jalapeño-growing adventure, he reports on the harvest and shares a couple of recipes for using the fresh pods. Chipotles, anyone?
Ah, nachos…you gotta love ’em, if only for the absurdity they inspire. The Ninety-nine Restaurant in Bellerica, Massachusetts just set a world record for a mess of nachos weighing 3,999 pounds. Not everything’s bigger in Texas.
Over Labor Day weekend, James Beck of eatmoreheat.com concocted a seriously hot take on mac ‘n cheese. If you’re going to encourage cardiac arrest, you may as well spice it up a bit, right?
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.