Everything about chili con carne generates some sort of controversy—the spelling of the name, the origin and history of the dish, the proper ingredients for a great recipe, the awesome society and cookoff rivalries, and even what the future holds for the bowl o’ red.
Grilled Avocado with Strawberry-Mango Salsa
The lowly—but elegant—avocado is actually a fruit, so let’s treat it like one for this refreshing, healthy, and surprising dessert.
Barnacle Foods Kelp Salsa Review
Kelp isn’t my first choice for salsa ingredients but Barnacle Foods makes it work pretty well. By which I mean, for a kelp product, it’s pretty un-kelpy.
Puebla Rice Pilaf
This is a very basic recipe for Mexican rice that will complement any number of entrees. Just about any green chile works well in this dish, so try using jalapeños, serranos, or poblanos.
Scovie Award Bulk Discounts Still Apply
The Scovie Awards deadline is about 4 weeks away, but don’t wait until then, you might forget it. Enter today and the bulk discounts still apply.
Sambal Paste 101
Sambals—those unique, chile-infused sauces—play a huge role in Southeast Asian cooking, as often one will make its appearance at the beginning of the meal as an ingredient and another during the meal as a condiment.
Basic Sambalan Chile Paste
This Malaysian paste is the culinary equivalent of harissa in North Africa and berbere in Ethiopia. Its most common use is in making quick main dishes.
