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tipstools tips 2008 04 how to handle chiles
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These jammy eggs are a quick and beautiful addition to any cocktail party.
Vegan
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When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.
Easy
Recipes
Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.
Recipes
With layers of flavor and centuries of history, chiles rellenos makes an excellent vegetarian main.
Vegan
Recipes
Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.
Quick
Recipes
Potatoes and poblano chiles shine in this recipe for papas con rajas. Soaked with crema, the combo is a great side dish or vegetarian-friendly taco stuffing.
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(5)
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Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.
4.5
(4.52)
Vegan
Recipes
Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.
Recipes
Every family has a recipe that is a well-kept secret. This one, created by my aunt Marcela, is ours. It took some major coaxing to convince her to let me in on the details. Chile-lovers, this is for you! Yellow chiles are left whole and are meant to be eaten in between bites of tacos or any grilled dish. If you want to get adventurous, try dipping sushi in the spicy lime-soy sauce.
Quick
Recipes
This simple starter is served all over the world—at least wherever chiles are grown—but I first had it in Basque country. Here they’re fried, but you can grill fresh chiles as well; in either case they taste fresh, smoky, salty, and spicy all at the same time. The chiles you use can be mild or hot. If you use mild long chiles, like Anaheim, most people will be happy.
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Recipes
Everyone deserves a little spice in their life. So what are you waiting for? Get on it. (And be prepared to stop, drop, and roll.)
Articles
(126)
Cooking
Summer's chile explosion is about much more than five-alarm novelty. Here's how to tease out all the nuanced flavors fresh peppers offer. Get ready: August is going to be lit.
Amiel Stanek
Rick Martinez
techniques
Our guide to using different types of chiles, from dried and flaked to fresh and powder.
Danielle Walsh
Cooking
Put down the jar of red pepper flakes: We've got the intel on how to cook with fresh chiles—including how to choose the right level of heat for your favorite dishes.
Rochelle Bilow
Cooking
It’s my go-to for tacos, chicken cacciatore, shrimp and grits, and more.
Chris Morocco
Cooking
From jalapeño alternatives to the use of honey and maple syrup, how chef Bobby Flay uses chile peppers in his cooking
Adam Rapoport
Videos
(213)
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We show you how to make chile-fried egg breakfast tacos.
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Learn 67 essential kitchen tips with Chef Curtis Stone, from choosing a perfect rib eye to cutting onions, prepping vegetables, shucking oysters, making vinaigrettes, storing truffles, organising your kitchen, and refining knife skills. This chef-driven guide covers beef, seafood, herbs, cheeses, dressings, and everyday techniques to help you cook smarter, cleaner, and more confidently at home with professional results.
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We challenged resident Bon Appétit supertaster and test kitchen director Chris Morocco to recreate Aarón Sánchez's chiles rellenos with vegetable picadillo. The catch? He'll have to use each of his senses - other than sight. Does Chris have what it takes to recognize and reproduce the complex layers of flavor while his eyes are behind a blindfold?
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No time to cook? We've got you covered. With 10 basic pantry items and 15 express line ingredients, you can make a week's worth of quick dinners with very little time.
Comforting shrimp and pimiento cheese grits are the perfect dish after a hard day of work. Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits. http://weigt-finish.today/recipe/shrimp-and-pimiento-cheese-grits
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Welcome back for episode 88 of It's Alive with Brad Leone where this week our man with the plan sets out to pickle peppers. Now, pickled peppers obviously present a great tongue twister for a master linguist like Mr. Leone, but the real appeal lies in that they're delicious and add a kick to nearly anything. Make a jar and it will keep in the fridge for up to two weeks, giving you access to these chill chilies right when you want them.
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Join Claudette Zepeda in San Diego as she makes salsa macha and Oaxacan chicken. Salsa macha is one of the oldest sauces in Mexico, dating back to the Aztec Empire. It is now prepared in over two hundred different ways. Claudette's variety includes chile pasilla, chile de árbol, peanuts, toasted sesame seeds and more. The Oaxacan chicken is spatchcocked and the seared in salsa macha, before being roasted in the oven.