This pumpkin roasted with chickpeas and lentils makes a nice addition to that Halloween or Thanksgiving culinary arsenal you’ve been building over the years.
This garlic soup recipe is from Susana Trilling, who owns the Seasons of My Heart Cooking School in Oaxaca, Mexico. It uses an herb called hoja santa that has a large, fragrant leaf.
Byron Bay’s Smokin’ Chilli Mullumbimby brings mango hot sauce to bear in this version of the spicy heaven we know and love as chilli.
This stuff freezes well, it’s hearty, and you can adjust the heat level easily up or down, simply by adding more or less fresh habanero chile. The baseline heat level of the sausage is only warm, so if you want a real kick, add at least half a habanero to the pot.
This recipe is from Susana Trilling, who owns the Seasons of My Heart Cooking School in Oaxaca, Mexico. It uses an herb called hoja santa that has a large, fragrant leaf.
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 …
The traditional, quick garlic soup of Madrid is transformed into a smoky-hot masterpiece with the addition of pimentón.