Like the original, Mississippi chicken can be served atop mashed potatoes, roasted veggies or potatoes, and rice just to name a few. The best part about pot roasts is the leftovers, which can last up ...

Proper pepper selection, care and preparation can help you turn down the heat as needed.

Spanish dishes also make heavy use of red peppers and paprika, a derivative of the Anaheim pepper variety. Try piquillo peppers, which work well as tapas, either stuffed with soft cheese or served ...

Remove chili from the heat, and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups to a blender, ...

I’ve roasted it upside down and right side up ... For the herb paste: Process parsley, thyme, sage, rosemary, shallot, garlic ...

Stir in garlic and cook for 1 minute until fragrant. Place cooked onions, pepper and garlic in a blender with the roasted ...

Many years ago when I lived in Tucson, Arizona, I was lucky enough to have neighbors of Mexican descent who were great cooks.

1 Braai the pepper and chilli whole over hot coals with a bit of flame for 7-10 minutes until blackened all over. The trick is to make sure the flesh is cooked and tender while the skin is charred. 2 ...

The spice-rubbed roasted chicken is shaved over corn tortillas and ladled with a generous amount of that green garlicky salsa verde, also referred to at X’tiosu as Arabesque salsa. The garnishes ...

And some like jalapeno, habanero and Anaheim are hot whether harvested when ... Turn a portion of your pepper harvest into pickled peppers, checking vetted sources for safe recipes and processing ...