This is turkey as it is served on Saint Martin’s Day, November 11, in Nereto. Carol Field advises: “Do not use a light hand with the rosemary or garlic.”
There is a minor debate over the arrival of the imported Capsicums from the Western Hemisphere into Hungary and surrounding areas. Some historians credit their spread to the invasion of the Ottoman Turks into Central Europe.
To celebrate the tasty wonderfulness that is chicken, I asked Dave DeWitt’s wife Mary Jane Wilan to share her all-time favorite chicken recipe.
I’m in love with this Garlic Cheese recipe from Sharon Hudgins’ new book Food on the Move: Dining on the Legendary Railway Journeys of the World but if you find a pile of it dead in a ditch, blame my cardiologist.
‘World’s hottest pepper’ will make you choke, sweat and cry for mercy!
A dozen years after my first trip to the little Hungarian town of Kalocsa, I returned once again, just in time for the annual pepper harvest in September.
Lately, I’ve been posting a lot of recipes for spicy desserts. Not just because we writers are a lazy lot people who try to get the most out of a subject. Over the last few years we’ve seen more sweet offerings at the National Fiery Foods & Barbecue Show. Seeing a tendency like this at one show would be happenstance, twice coincidence, and three shows, well, that’s an outright movement. The easy route to sweet heat is the strategic application of cayenne or chile pepper to chocolate. While I’m as easy as the next guy, there’s no real art to just adding a chile to an existing dessert recipe and calling it a day. Here are some sources of heat to consider when you start your own adventures in spicy dessert.
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