The preservation method is simple: First the olives are blanched in hot water. Then moisture and bitter components are drained from the fruit with sea salt, and finally the fruit is dried – in the early days by use of charcoal fires, now in special drying ovens, called “essiccatori” (dehydrators).
Tea Smoking: Burning These Leaves Won’t Get You Arrested
Try tea-smoking as an Asian alternative to boring roasted turkey this Christmas. It’s a style of cooking meat that hails from China’s Sichuan (formerly Szechuan) region, which is known for its hot, spicy cuisine.
This Lentil Stew Brings the Heat
It’s about 20 degrees outside, you’re sick of eating turkey, and you need a hot, spicy dish to snap you out of the winter doldrums. As it so happens, I have the perfect solution: a spicy bowl of lentil stew with Italian sausage.
The Italian Job: Sausage Sandwiches with a Greek Twist
Usually when you hear the word “tapenade” spoken while watching football or basketball, it’s grounds for removing one’s man card. This tradition goes back to the cavemen, who, not having olive spread handy, never used it on charred mammoth. Thus, a tasty sammich spread never found its way into the manly lexicon of acceptable condiments (unlike ketchup and mustard, which as we all know, occurred naturally in large pools back then—I saw that on Fox News, so it must be true).
Add a Burst of Flavor with Sriracha
A table condiment to similar to ketchup—but much more pungent—sriracha sauce is becoming increasingly popular, and expanding from its traditional Thai roots into other cuisines.
A Feisty Fruitcake Chileheads Will Love
Here’s a fruitcake recipe that you’ll love…even if you hate fruitcake. Throwing in green chile along with the candied fruit chunks and nuts transformed a traditionally bland dessert into a spicy treat.
Spicing Up That Leftover Turkey
Here’s a recipe for classic Mole Poblano, which features guajillo and pasilla chiles. With Thanksgiving just around the corner, this is a fantastic sauce for turkey.
