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Pasta & Grains

  • Italian-Style Chicken in White Wine with Olives and Polenta
  • Creole Chicken With Red Rice
  • Peppery Chicken Quinoa Peppery Chicken Quinoa
  • Indonesian-Style Fried Rice (Nasi Goreng) Indonesian-Style Fried Rice (Nasi Goreng)
  • Paella Paella
  • Red Beans and Red Rice Red Beans and Red Rice
  • Roasted Red Pepper Risotto Roasted Red Pepper Risotto
  • Korean Style Rice Bowl Korean Style Rice Bowl
  • Sausage- Spiked Peas ‘n’ Rice Sausage- Spiked Peas 'n' Rice
  • Arroz con Pollo Arroz con Pollo
  • Kasha and Beet Salad with Celery and Feta Kasha and Beet Salad with Celery and Feta
  • Gingery Chicken and Wild Rice Soup Gingery Chicken and Wild Rice Soup
  • Smoked Salmon and Grits Cakes Smoked Salmon and Grits Cakes
  • Moroccan-Style Couscous Stuffing Moroccan-Style Couscous Stuffing
  • Peppery Meatloaf with Couscous Peppery Meatloaf with Couscous
  • Cuban-Style Hash with Fried Plantains Cuban-Style Hash with Fried Plantains
  • Whole Grain Spaghetti with Bulgur-Laced Meatballs Whole Grain Spaghetti with Bulgur-Laced Meatballs
  • Wheat Berry Minestrone with Leafy Greens Wheat Berry Minestrone with Leafy Greens
  • Cranberry-Orange Pecan Muffins Cranberry-Orange Pecan Muffins
  • Creamy Polenta with Corn and Chiles Creamy Polenta with Corn and Chiles
  • Beef and Chickpea Curry with Spinach Beef and Chickpea Curry with Spinach
  • Shrimp’ n Grits Shrimp' n Grits
  • Classic Lasagna Classic Lasagna
  • Sticky Rhubarb Bread Sticky Rhubarb Bread
  • Oat Groats or Steel Cut Oats Oat Groats or Steel Cut Oats
  • Syracuse Sauce Syracuse Sauce
  • Miso-Spiked Vegetable Soup with Barley Miso-Spiked Vegetable Soup with Barley
  • Cannelloni with Tomato Eggplant Sauce Cannelloni with Tomato Eggplant Sauce
  • Steamed Brown Bread Steamed Brown Bread
  • Fragrant Lamb Curry with Barley Fragrant Lamb Curry with Barley

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For decades I enjoyed a very fulfilling career as a journalist, author and editor. Aside from my family and career, my great passion was food. In 2001  I published 150 Best Slow Cooker Recipes. That book went on to sell over 400,000 copies and its success was a life-changing event. At that point I decided to make my hobby my career. Since then I have written 15 cookbooks, which in total have sold over a million copies. In the process of writing cookbooks, I became extremely interested in the science of nutrition and In 2006 formalized that interest with publication of The Healthy Slow Cooker, which contained an abundance of nutritional information in addition to recipes.  Since then, I’ve actively followed the exciting developments occurring in the field of nutrition, including the emerging science that looks at interactions between genes, gene expression and nutrients. That interest eventually led to my most recent book, You Are What Your Grandparents Ate. If you would like to know more about me, my family and my life, click About. In the meantime, thank you for dropping in. I hope to see you again.

judithsolo

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Take A Peek at Chile Pepper Bible Recipes

  • Sangrita or Mexican – Style Tomato Juice
  • Romesco Sauce
  • Korean-Style Chicken Wings
See More Chile Pepper Bible Recipes

 
 

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More fun reading on my Facebook page:

  • Fascinating article from the Daily Mail – and just one more reason to love chile peppers.  
  • A little interesting read to end the weekend…. from Northwestern University
  • On the heels of my post about why you need a mortar and pestle, here’s a great article from Serious Eats exploring the world of Indonesian chile pastes
  • One of the most entertaining moments I had while researching The Chile Pepper Bible was reading Lauren Collins’ article Fire Eaters, which appeared it The New Yorker magazine. You may think chiles are not a laughing matter, but this story delivers on laugh-out-loud moments. 
  • Ah, the ghost pepper. Here’s another article from The Atlantic every chile pepper lover can enjoy:

judith@judithfinlayson.com

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tel: (416) 322-6552fax: (416) 322-6936

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