If you are looking for the ground beef chili your mother made for Friday night dinner, this isn’t it. If instead you want to taste what amounts to a fabulous, highly spiced beef stew, then I highly recommend this chili. Leftovers reheat well.
If you are longing for some chile heat, these spicy chicken wings from The Chile Pepper Bible are just the thing
This is my version of chicken cooked with Basque ham (either Bayonne or serrano) and plenty of peppers. It appears in my book The Chile Pepper Bible. I love the hint of heat that the French chile, piment d’Espelette provides.
This dip is a perennial hit…and a perfect dish to serve at a Super Bowl get-together. I served it at a birthday party for my daughter a few years ago and guests practically licked the bowl. If you’re using sweet peppers rather than poblano and want a zestier result, add an extra jalapeño or chipotle pepper. This is delicious served with tortilla chips or a slice of warm gluten-free cornbread.
Made from healthy whole grains, these oatmeal-based cookies are nutritious, as well as delicious.
Mexican tomatillo Salsa is a great accompaniment for grilled fish and meat, as well as for tortilla chips.
Grilled shrimp seasoned with Asian spices – a perfect summer dish. It works both as a main course or a starter for a Thai-themed meal.
This sauce is ubiquitous in South America, where it is a significant player in the art of churrasco: meat, most often beef, that is grilled over charcoal or a wood fire. Parsley is the traditional base, but cooks vary the herbs and spices. I flavor my green chimichurri heavily with robust, earthy oregano, which is what the gauchos use, according to famous Argentinean churrasco chef Francis Mallman. Chile is not typically added in Argentina, he says, but this seems to be a very purist approach in practice. Pass the sauce at the table or use it as a marinade.
Moreover … It is amusing to note that chile peppers do not grow well in the country of Chile. The climate is too chilly (pardon the pun) for them.
This classic Catalan sauce is often thickened with fried bread; here, I have used almonds, which are also traditional and make the recipe gluten-free. Romesco sauce is a wonderful finish for grilled fish and seafood (especially shrimp), poultry and meat (especially pork) and even vegetables. It is actually a slight variation on a sauce served in the province of Tarragona in Catalonia, where it stars in an annual celebration along with a local onion known as the calcot.
Ajar is a delicious Balkan red pepper and eggplant spread. It’s really simple to make, too. Vine Vukicevic, my Pilates coach, introduced me to ajvar. She is from Bosnia and tells me that no house in the former Yugoslavia is ever without this tasty spread. She always looked forward to arriving home after school and enjoying it as a snack, spread on bread and sprinkled with crumbled feta cheese. Once I learned to make ajar, it quickly became a popular appetizer at my house – I spread goat cheese over toast triangles or crackers and top them with a good dollop of this instant, positively ambrosial treat.