This cayenne pepper taffy recipe, developed at Yale, has seen much success but is currently not FDA approved.
Chile Peppers and the Incas
The people of the Andean region of Peru, Ecuador, and Bolivia still eat basically Incan food that has been only slightly modified by the meats and vegetables introduced by the Spanish.
Sweet Potatoes in Bourbon Molasses Glaze
You know your Thanksgiving sweet potatoes are yummy when they vanish before you get to eat them. I’m assuming these were tasty, since the pan was whistle-clean when I went for my first helping.
Smoked Pumpkin Soup with Bacon
If you’re looking to explore the savory side of smoked pumpkin instead of the sweet (like we did with the smoked pumpkin pie), soup is a great start.
Pilau Kabuli (Chicken and Rice)
Chicken is not an everyday dish in Afghanistan, as few are raised, and they are only served at very special meals. Parts can be used, or an entire chicken.
Birds and the Spread of Peppers
Scientists are not certain about the exact time frame or the method for the spread of both wild and domesticated species from the southern Brazil-Bolivia area, but they suspect that birds were primarily
responsible.
Steak with Malagueta Basting Sauce
Restaurants in Brazil called churrascarias sell spit-roasted meats to order, and the skewers the meat is grilled on are actually swords.
