If you’ve ever taken on the Execution Station at CaJohn’s booth at the Fiery Foods Show, you know the pain of chile pepper madness but it’s taken two Nobel Prize winners to actually explain how it works.
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.
We’ve long been fans of the sweet love between peppers and mango. Now Byron Bay Chilli Co makes it a threesome with the addition of coconut into the mix.
This oyster ceviche dish gets its heat from habanero chiles and a delicious twist from fresh mint. Make it when you have access to plenty of fresh oysters.
This year Scovie Award judging was a bit different from previous years. First, it was our 25th anniversary of the awards, and second, we had many more products to judge.
Chiles en nogada, colored as the Mexican flag, belongs to those rare dishes that can give you an incredible blend of flavors while you devour them.
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.