We originally ran this turkey panini recipe as part of a Thanksgiving leftovers piece but there’s no reason to wait until some poor turkey’s corpse is being picked over the day after the holiday to enjoy it.
This brick-red mole, courtesy of Restaurante El Naranjo in Oaxaca City, is made with chile ancho, sesame seeds, and almonds.
Potato salad is a dish made from boiled potatoes that comes in many versions in different regions of the world. Though called a salad, it is generally a side dish, as it usually accompanies the main course.
Earlier this week, we ran Mike Stines’s feature Lamb: It’s Not Just for Easter Anymore over at the Super Site. The Vindaloo recipe packs a .50 caliber heat wave so we’re excerpting it here. Enjoy!
Continuing our Christmas food coverage, here are two more articles of interest…
For this spin on traditional fish and chips I added a bit of cayenne and chipotle to give the fish and chips a layer of sweet heat. The fried fish would also make great fish tacos.
Every once in awhile, it’s a good idea to for us to run a straightforward, nuts-and-bolts recipe for staples of the chile cuisine world. This is one of those posts.