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By
Gwyneth Doland
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Recipe for Confetti Dill Salsa. Serve this salsa with chips or sprinkled over cooked fish, or mix it with a little olive oil and some canned tuna for a colorful tuna salad. |
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By
Gwyneth Doland
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Recipe for Fiery Peanut Salsa, a rich, intense salsa from Veracruz, Mexico. Use it as a dip for grilled chicken skewers or pour it over thick slices of pork tenderloin. |
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By
Judy Glattstein
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Recipe for Chile Peach Jam. Sweet and spicy Chile Spiced Jam is great brushed on barbecued meat, especially pork, just before it comes off the grill. |
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By
Nancie McDermott
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Recipe for Chicken with Sweet and Hot Peppers. Bursting with Vitamin C and ablaze with color, sweet bell peppers make an ideal ingredient in stir fry dishes. |
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By
Chef Priscila Satkoff, Salpicon Restaurant
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Recipe for Quail in Ancho Chile Honey Sauce. From Chicago's fabulous restaurant Salpicon, this recipe will delight you and your family. |
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By
Chris Schlesinger
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Recipe for Chipotle Lime Mayonnaise. This condiment is great on grilled chicken sandwiches, but you can use it in a variety of ways. |
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By
Marilyn Noble
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Recipe for Sea Scallops with Jalapeno Lime Aioli. A light and simple dinner served with crusty bread and a hearty salad. |
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By
Mark Miller with John Harisson
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Recipe for Mark Miller's Red Chile Sauce. Serve it with complex, hearty dishes, such as venison, red meats, grilled food, and enchiladas. |
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By
Ramin Ganeshram
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Recipe for Caribbean Green Seasoning. Green Seasoning is one of those spice mixtures that is unique to the Caribbean and differs slightly from island to island. |
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By
Jesse Perez
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Recipe for Pineapple Golden Mole Sauce. Chef Jesse Perez serves this unique mole sauce with one of his signature desserts - Canela Vanilla panna Cotta. |
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