With Valentine’s Day coming up, this spicy chocolate mousse is a memorable treat for the day. Here’s a simple dessert that’s full of raisiny ancho chile flavor.
Kelp isn’t my first choice for salsa ingredients but Barnacle Foods makes it work pretty well. By which I mean, for a kelp product, it’s pretty un-kelpy.
Few food ingredients are as versatile as chiles and few dishes are as versatile as chiles rellenos.
Chunky or smooth? Your choice. You could also use cashew, almond, or any other nut butter in this recipe.
If you catch the chef eating something in his kitchen, chances are it will be a soup…
In the final installment of Mark’s series about his jalapeño-growing adventure, he reports on the harvest and shares a couple of recipes for using the fresh pods. Chipotles, anyone?