From now through October you can visit the gardens at New Mexico State University’s Fabian Garcia Science Center in Las Cruces. There you’ll see peppers being grown the way the pros do it, and possibly pick up some growing tips to take home!
Presto, It’s Pesto!
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.
Mark and the Beanstalk
Before we go on, let’s get a few things straight. I didn’t trade three hundred pounds of steak to a slick city peddler for a few magic beans (it was jalapeño seeds).
Ask Chef Mike: Grilling with Wood Planks
Wood planks add another dimension to smoke-cooking fish, veggies, and other foods. It’s the most fun you can have with smoke—without breaking the law!
Pungent Pizza on the Grill
In this recipe we attempt to recreate the wonderful thin-crust pizza from wood-fired ovens in your very own backyard. And we spice it up with some chile!
Snacking on the Indonesian Oddity
Words and Photos by Robert Staudhammer As I wandered the bustling streets Yogyakarta, Indonesia, I caught word of a rather interesting local delicacy. In the open markets crowding the edges of the famed Malioboro street, I started my search. My imagination pushed forward my tired feet and eventually, in a confluence of pantomime, optimistic suggestion, and a dose of good …
Enter the Scovie Awards Now and Save!
In case you’ve been hiding under a rock to stay cool this sweltering summer, it’s time to enter your spicy and BBQ-related products in the 2012 Scovie Awards contest. Why not take advantage of the Early Bird Special: enter by July 31 and save $10 off the entry fee for each product you submit! Scovie Awards is THE largest, most …
