How to Add Heat to Your Food Without Scorching Your Tastebuds
Spicy food is a lifelong adventure. Even for the wary, the sensitive, the adamantly spice-less, there’s usually a moment when unexpected spice makes its way into the hors d’oeuvres at…
These Vegetables Will Still Ripen After You Pick Them
This time of year, gardeners have to make hard choices. Rain and overnight chills present risks to your vegetables on the plant, but you also want to be sure you’re…
Make Hot Honey With Just Three Ingredients
Hot honey is a condiment with staying power. Popularized by brands like Mike’s and Trader Joe’s years ago, this tangy, sweet, and spicy sauce brings the zing to fried chicken,…
Turn Your Bounty of Peppers Into Spicy Pepper Jelly
It’s pepper season, but if you planted some earlier this spring, you already knew that. Much like tomatoes, I’m having a hard time keeping up with my pepper plants, but…
Save Yourself From the Next ‘Jalapeño Gate’
Photo: Eakrat (Shutterstock) Many gardeners across the U.S. have found themselves embroiled in a controversy that’s been dubbed “jalapeño gate” in the press and on social media. Although it’s hard…
How to Prep, Store, and Cook With Hatch Chile Peppers
Eating at a restaurant in New Mexico usually starts with the choice between red or green chiles, a question for which there is no wrong answer. Red chiles bring the…
You Should Grow More Interesting Peppers
When most people think of growing peppers, they become devilish fiends for heat, goosing up ghost peppers and evil hybrids intended to max out the Scoville scale. I kindly propose…
Why You Should Never Cook Chili Peppers In the Microwave
I have been nuking food since childhood, but no one ever taught me the Rules of Microwaving. I learned not to put any metal in one when I went to…
Grate Frozen Chili Peppers Directly Into Your Food
Photo: David Pimborough (Shutterstock) Eating spicy food can be exhilarating and fun, but when you get a surprise, half-inch hunk of pure, fiery chili pepper, well that’s when the dish…
Why Your Chili Needs a Little Pepper Jelly
Photo: Natalia Wimberley (Shutterstock) Earlier this week, I made some violent chili. I confused chili powder with ancho chili powder, and poured a quarter cup of pulverized ancho chilis into…