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tipstools tips 2008 04 how to handle chiles
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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.
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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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Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.
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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)
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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.)
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This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
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(4)
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(3.7)
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Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.
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What's the best way to soothe chile heat? Amiel Stanek, our intrepid Guinea Pig, tests 7 methods, from yogurt to rice to... oil pulling?
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Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime…). We promise you won’t miss your sandwich.
4.4
(4.43)
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An easy, chile-spiked tomato salsa for all your taco needs.
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For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles, and even scraping out the ribs, the hottest part.
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(1)
Articles
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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
From jalapeño alternatives to the use of honey and maple syrup, how chef Bobby Flay uses chile peppers in his cooking
Adam Rapoport
Cooking
When capsaicin is the culprit, reach for booze or dairy instead.
Aliza Abarbanel
Videos
(218)
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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://weightloss-tricks.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.