There are five major species of chile peppers and thousands of varieties, in a wide range of sizes, shapes and colors. Even experts disagree about how many there actually are. So it is probably not surprising that the spelling for the word itself is somewhat problematic. Is it chili, chilli or chile? You are likely to come across all of those spellings if you are reading up on the topic.
This comprehensive book (which serves as both a reference and a cookbook) from bestselling author and expert researcher Judith Finlayson takes you through dozens of chiles and provides absorbing information on everything from the historical and geographic origins of chiles to information on the Scoville scale (which measures the hotness of a chile and was invented by Wilbur Scoville) to the health benefits of chiles and finally, 250 delicious and inventive recipes.
Full color throughout, this book takes inspiration from chiles and embraces them with an enthusiasm that maximizes their true flavor potential. From fiery Tex-Mex inspired meals to savory and sweet Thai dishes, this incredible collection of recipes is sure to make you a lover of all things chile.
This rich, creamy dip is very versatile. Spoon into a serving bowl and surround with a big platter of vegetables for dipping, such as blanched broccoli, cauliflower or Brussels sprouts, or crispy potato wedges If simplicity is the order of the day, open a bag of potato chips. Either way, this dip always earns rave reviews.
Known as Provençal caviar, tapenade is a flavorful mixture of capers, olives and anchovies, among other ingredients. Here, the addition of tuna lightens up the result. Serve this with carrot or celery sticks, sliced cucumber, crackers or Basic Crostini . It also makes a delicious filling for hard-cooked eggs.
This classic Greek condiment is a great dip with warm pita, or crudités. It also makes a great dipping sauce for souvlakis.
Spinach and artichoke dip has become a classic. Serve with toast points, tortilla chips, or sliced baguette.Continue reading
This dessert is so good – and all you do is turn on the food processor and assemble it.
This is a particularly easy-to-make version of clafouti, which is basically a fruit pancake that is often served as a dessert in French bistros. Eaten warm it is comforting and delicious.