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Argentine Empanada

In Chile Peppers by Mark Masker05/04/2020Leave a Comment

And beef is a traditional filling for empanadas that are a very popular appetizer, snack and/or picnic fare in Argentina.

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Gnocchi di Zucca (Pumpkin Gnocchi with Shavings of Smoked Ricotta and Sage Leaves)

In Holiday & Seasonal by Dave DeWitt10/31/2019Leave a Comment

Simple but incredibly delicious, this pumpkin gnocchi dish goes very well with a highly herbed turkey.

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Winter Squash and Apple Chowder with Red Chile–Dusted Croutons

In Chili & Soup by Mark Masker09/10/2019Leave a Comment

Fall cooking doesn’t mean the end of spicy food season. This hearty soup combines several fall crops, namely squash, apples, and of course chile.

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Winter Squash and Apple Chowder with Red Chile–Dusted Croutons

In Holiday & Seasonal by Mark Masker12/12/2018Leave a Comment

Nancy Gerlach provided us with the recipe for this winter squash and apple chowder in her holiday article, Red and Green for the Holidays.

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Avocado-Tomatillo Sauce

In Chile Peppers, Recipes by Mark Masker05/12/2016Leave a Comment

Tart tomatillos, hot jalapeños, fresh lime, and sweet honey, all bound together with the creaminess of avocado, make this one a favorite sauce. Try it with any rich fish, like swordfish, salmon, mackerel, or bluefish.

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Grilled Tuna with Red Chile, Allspice, and Orange Glaze

In BBQ - Grilling - Smoking, Recipes, Seafood by Dave DeWitt04/13/2016Leave a Comment

Anchos are the dried chiles I use most for they have the best balance of fruity, spicy and earthy flavors. Ancho powder gives this glaze its appealing brick-red color and warm—not fiery—flavor. I definitely find that tuna needs intense flavors, like orange and allspice, to lighten it up and show off that meaty texture.

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