Author: Kia Dickinson
Author: Reed Hearon
Author: Susan Feniger
The brine will soften and sweeten the chiles and the chiles will infuse the vinegar, creating a, spicy, acidic ingredient for your next vinaigrette.
Author: Molly Baz
A hard sear on the first side of the chicken ensures that it will get nicely browned without getting dry.
Author: Carla Lalli Music
Author: Rick Rodgers
Author: Gina Marie Miraglia Eriquez
This serrano chile pepper, lemon, parsley, and tahini condiment goes with everything: sandwiches, crunchy vegetables, and chips.
Author: Andy Baraghani
Chicken fat does triple duty to yield crisp skin, golden toast, and a schmaltzy dressing.
Author: Andy Baraghani
Fresno Chile Hot Sauce
Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.
Author: Dan Kluger
Author: Jessica B. Harris
Author: Tammy Moore-Worthington
Author: Steve Johnson
Author: Nancy Silverton
Author: Laurent Gras
Author: Reed Hearon
Author: Alexis Touchet
Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores.
Author: Lisa Cheng Smith
Author: Dale DeGroff
Author: Stephan Pyles
Author: Virgilio Martinez
Author: Julie Sahni
Author: Faith Willinger
Author: Elizabeth Karmel
Author: Jean Thiel Kelley
Author: Milos Athens