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Thanksgiving can be a landmine of a meal. Creative cooks who tinker too aggressively with classic recipes may find themselves at the head of a table of disgruntled diners.
Some cooks like to change up the Thanksgiving meal — a sous vide turkey here, a sweet potato souffle there. But on a holiday dedicated to tradition, innovation can spark revolt.
When it comes to leafy green vegetables, kale has been king for a while. It boasts more vitamin C than an orange, more calcium than milk, and more iron per calorie than beef.
Everyone loves the idea of a grilled pork chop, but they often fall short of expectations. And I blame the butcher!
Six months ago, New York chef Marc Forgione had hardly heard of fish sauce. Then he watched his chef-partner Soulayphet Schwader using it to flavor nearly every dish at their new Laotian restaurant Khe-Yo.
New York City has a zillion charms, but it may not be the ideal place to celebrate Halloween. Here's the problem — where do you display your jack-o'-lantern if you live in an apartment building with no porch?
When fall weather has us hankering for a bowl of warmth, we tend to think of chili and beef stew.
The first time I ate white chicken chili, it was wrapped in a burrito. And I fell instantly in love.
Most of us have a pretty limited banana repertoire. We eat them straight up, baked into quick breads, pureed into smoothies, or sliced into either fruit salad or some sort of breakfast food. That's about it.
Plan now for an autumn full of fun in the East Valley.
La Ristra, a new restaurant with Spanish flare, has opened in Gilbert.
Scallops are the perfect summertime food — light, yet filling, flavorful, but also versatile enough to pair with all sorts of foods. In this case, with salad.
Boneless, skinless chicken breasts are literally THE white meat of the meat world. They are a great lean protein, quick and easy to prepare, freeze well, and take to just about any flavor or cuisine you care for. But they also can be rather dull. So we've come up with three ways to jazz up this weeknight staple.
Like so many kids, my 8-year-old son is no fan of green vegetables. Or at least that's what he moans any time I insist he force down yet more salad at dinner.
One variety of pepper just isn't enough to get this potato salad ready for your July Fourth celebration. So we upped it to three — black pepper, cayenne pepper and roasted red peppers — each adding their own distinct flavor. And don't worry, the bite of black and cayenne peppers are tamed by the sweet roasted red peppers and the sour cream dressing.
Spicy, cheesy and porky. You really can't go wrong with stuffed jalapeno peppers for Father's Day.
Mexican cuisine has been popular for a long time, but my recent travels around our country have persuaded me that fish tacos are big now in a way they never were before.
Arizona’s rock cover band, The Elements, performs hits from the Black Eyed Peas, Cee Lo Green, Red Hot Chili Peppers, Maroon 5 and others, at this free community concert. Attendees are welcome to bring blankets, lawn chairs and snacks. No alcohol or glass containers permitted. Food and beverages will be available for purchase.
Casseroles have never really had much of a place in my culinary repertoire. It's a time thing mostly. I'd rather sear something off in a few minutes than stand around while it slowly bakes.
When salsa overtook ketchup as America's favorite condiment in the 1990s you had to know that "taco night" wasn't far behind.
Burgers and potato salad are traditional fare at Memorial Day picnics, but it's also fun to shake things up every now and again with an unexpected new flavor. And if the recipe for said dish is as easy as it is lip-smacking? So much the better for the cook, who would much rather be relaxing in the sunshine with guests than fretting over complicated details.
Tombstone; Clarkdale; Taylor
At heart, a quesadilla is pretty much a Mexican grilled cheese. Take a tortilla, stuff it with something savory, add some cheese, fold it in half and toast it. It's also pretty delicious.
Barbecue chicken is one of my favorite summertime dishes. I like every part of it — the tomato-based sauce (the spicier the better), the crispy skin, even the bones.
NASHVILLE, Tenn. — Grace Potter & The Nocturnals know a little something about summer festivals after using the circuit to build their following.