According to many accounts, chile peppers were introduced into what is now the U.S. by Capitan General Juan de Oñate, the founder of Santa Fe, in 1598.
Argentinian Parrilla with Chimichurri Sauce
A parrilla is a simple grill in Argentina, but the wonders it can create! As barbecue expert Steven Raichlen noted, “Argentina can be a forbidding place for a vegetarian.”
Ñuke Launches Pizzero Wood-Fired Outdoor Pizza Oven
Argenexport, the exclusive US importer of Ñuke artisan-crafted Argentinian gaucho grills and wood-fired outdoor ovens, announced the availability of the Ñuke Pizzero, its new outdoor pizza oven.
Tips for Big-Batch Cooking
Preparing a big batch of something — regardless of what it is — is a great way of putting your cooking skills to the test.
Green Chile Fruitcake
Before you go on to another recipe, stop and give this green chile fruitcake a try!
Italian Sausage Sandwiches with a Greek Twist
Sizzlin’ Sauces’ Mojo’s Tapenade blends Kalamata olives with sun dried tomatoes into a great spread that goes wonderfully with not just French bread but also burgers and dogs.
Sweet Pepper Consommé
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 …