Chiles are good in mixed drinks. There aren’t a lot of specific recipes, though. My recently-published World’s Quickest Bar Guide (for Kindle) has very few options, and believe me, I looked.

You can use pepper-flavored vegetable juice to add some heat, or you can use hot sauces like Sriracha to punch up your Bloody Mary. I [...]

Remember how I said I was through making pepper jellies for the year? Well, I lied through both teeth like an Oriental rug prevaricated and dissembled got talked into making some more. (That’s it! “Talked into.”)

For some reason, Central Market had some great-looking, fresh [...]

1. How to Push Prickly Pear Jelly Over the Top With Serrano Chiles This entry is part of a series, Pepper Jelly Chronicles»...
2. Red Pepper Jelly Sunday This entry is part of a series, Pepper Jelly Chronicles»...
3. Prickly Pear Jelly Redux: Juice, Juice Everywhere… This entry is part of a series, Pepper Jelly Chronicles»...

Source Interlink Media claims to be America’s premier source for special-interest publications. Their food category is published under the Popular Plates imprint. These “bookazines” are one-out publications, and some appear to be test-marketing to see if there is enough interest to drive regular publication.

I recently found an interesting edition called Fiery Foods, with Chile [...]

My daughter just gave me some Apache chiles she bought at a farmers market. A whole quart-sized zip-top bag, priced at $1.50. That part’s certainly attractive! The bag’s fairly full of small, red chiles, like the picture above. I’d never seen these peppers up close and personal, so to speak. They look deadly hot [...]

1. Brain Food: Spicy or Mild, Red Peppers Should be On Your Menu This entry is part of a series, Brain Food» We’re...
2. Follies Extra: Is That a Chile Pepper On Your Plate, or Are You Just Happy to See Me? This entry is part of a series, Follies 2011» The...
3. Saint Basil’s Green; It’s Not Just for Breakfast Anymore This entry is part of a series, Pepper Jelly Chronicles»...

Addis Ababa is 8,000 miles away, and yet I can get a taste of Ethiopian culture without traveling more than a mile from my house. That’s about how far it is to Taste of Ethiopia, a small bit of east Africa right in my own [...]

One more pepper jelly and then we’re done (for a while, at least). Today I made jalapeño jelly, using a dozen fresh chiles and two medium green bell peppers. Nothing much special, although I added one interesting ingredient: Fresh basil from the garden.

I decided [...]

1. How to Push Prickly Pear Jelly Over the Top With Serrano Chiles This entry is part of a series, Pepper Jelly Chronicles»...
2. Hatch Chiles and Lime, a Great Combo for Jam This entry is part of a series, Pepper Jelly Chronicles»...
3. Jessica, Your Prickly Pear Cactus Jelly is Ready This entry is part of a series, Pepper Jelly Chronicles»...

Lots of great-looking fruit in the produce section these days. Apricots have come and gone, but plums and plumcots (and their more exotic cousins) are abundant and rather nicely priced. Since I know some of the Clan enjoy plum flavor a lot, I decided [...]

1. Yellow Inferno for Breakfast: Caribé-Habañero Pepper Jelly This entry is part of a series, Pepper Jelly Chronicles»...
2. Charred Pineapple, Habañeros and Bourbon, a Great Jam Combo This entry is part of a series, Pepper Jelly Chronicles»...

Although shrimping in the Gulf of Mexico is on the decline (and has been for a while), plenty of shrimp are being caught this summer and brought to markets and restaurants throughout Texas. With the Deepwater Horizon disaster a fading memory and extraordinary efforts by [...]

1. Fish 4 Friday: Chimichurri Marinated Grilled Gulf Shrimp This entry is part of a series, F4F 2011» First,...
2. Shrimping Season in the Gulf Starts Soon! Get Ready… According to this press release, the commercial shrimp season...

Now that I’ve learned how to make marmalade, it’s time to get serious. Habañero chiles are still running less than ten cents apiece around here, so I grabbed a dozen or so when I bought the citrus for my next evil experiment batch of [...]

With an ongoing surfeit of prickly pear juice (and more fruit inbound this weekend, I hear), I decided to try some variations using the deadly-purple liquid. Over the past few days I’ve taken a bunch of ripe Serrano chiles from the bushes in the [...]

1. Jessica, Your Prickly Pear Cactus Jelly is Ready This entry is part of a series, Pepper Jelly Chronicles»...
2. Prickly Pear Jelly Redux: Juice, Juice Everywhere… This entry is part of a series, Pepper Jelly Chronicles»...
3. Hunting the Wild Prickly Pear in South Texas This entry is part of a series, Pepper Jelly Chronicles»...