On October 14 and 15, the Atlanta Motor Speedway in Georgia makes room for EGGheads and their Big Green Eggs. Last year more than 200 Eggs were fired up for the two-day cooking extravaganza, where guests can learn about these nifty ceramic cookers, sample some of the food cooked on them, and generally drink the Egg-flavored Kool-Aid.
Matteo’s Wacko Gelatos
It was just another normal day at the Gelateria Matteo. Because it was early, there were very few customers, giving the gelato master Matteo Napoli time to focus on the two gelatos he was making: fig and onion. Yes, you read that correctly.
The Only Guide to Roasting and Peeling You Will Ever Need!
We love chiles in whatever form we can get them, but there is something special about fresh chiles—they have a flavor and texture that cannot be duplicated by canned, dried, or frozen chiles. Here are instructions for roasting your own!
Salsa: It’s Not Just for Breakfast Anymore
Are you still using salsa as a dip for chips? That’s so yesterday. With the myriad of salsa combinations and flavors—both bottled and freshly prepared—there are many more dimensions to this simple and spicy condiment.
Visit Pennsylvania’s Chile Pepper Food Festival
By Sara Hodon Photos by Chris Markey For one weekend each year, tiny Bowers, PA (population: 300 give or take) becomes the hottest place on earth, thanks to its annual Chile Pepper Food Festival held in the town park every September. Bowers, located approximately 90 minutes northwest of Philadelphia and two hours south of New York City, is situated in …
Presto, It’s Pesto!
One of my favorite summer things is fresh pesto—spiced up, of course. And one of the main ingredients is basil, although cooks substitute spinach, Italian parsley, and cilantro for the basil on occasion.
Pungent Pizza on the Grill
In this recipe we attempt to recreate the wonderful thin-crust pizza from wood-fired ovens in your very own backyard. And we spice it up with some chile!
