Menu

Chiles

Portuguese Barbecued ClamsPortuguese Barbecued ClamsPortuguese Barbecued Clams

“Portuguese” Barbecued Clams

We love this recipe from The Adventures of Fat Rice, the July 2017 Cookbook Club Selection of the Month. With a sauce that can be prepared weeks ahead of time and stored until needed, this …

View Full  

Sichuan Crisp Fried Wild Mushrooms

Coming out of such a vast country, authentic Chinese home cooking means different things to different people. This gorgeous Sichuan Crisp Fried Wild Mushrooms recipe from our March 2017 Cookbook Club featured book, “Phoenix Claws …

View Full  

Kung Pao Chicken

Many Americans would be surprised to learn that their favorite Chinese dishes are either not Chinese at all, or greatly altered from the original. Our March 2017 Cookbook Club selection, “Phoenix Claws and Jade Trees” …

View Full  

General Tso’s Chicken

General Tso’s Chicken is very popular in the United States, but is usually pretty sweet. This authentic version from our March 2017 Cookbook Club selection “Phoenix Claws & Jade Trees” by Kian Lam Kho is …

View Full  

Buddha Bowl

This Buddha Bowl from “a modern way to cook” by Anna Jones is chock full of good-for-you things and a rich curry, fragrant with a homemade curry paste and peanuts, all served over over brown …

View Full  

Pickle Jar

It’s easy to fall in love with a delicious recipe, and doubly so when that recipe is versatile and easy to make. Such is the case with this recipe for a mixed pickle jar, which …

View Full  

Spiced Fig Salad

For the next meeting of our World Spice Cookbook Club, we’re embracing the warm weather with Salmagundi: A Celebration of Salads from around the World. This recipe for a spiced fig salad, which comes from …

View Full  

Chicken Vindaloo

The World Spice Cookbook Club is getting a taste of grandmotherly love. Next month’s cookbook selection, In Her Kitchen: Stories and Recipes from Grandmas Around the World, is a memorable compendium of portraits featuring grandmothers …

View Full  

South Asian Coconut Butter

Things are getting saucy. For the April 2016 Meet & Eat, we’re going to be joined by Susan Volland, the author of Mastering Sauces! This book is full of inspired and delicious sauces like this …

View Full  

Sheng Jian Baozi with Chile Oil

The World Spice Cookbook Club is grilling, steaming and frying at the August 2015 Meet & Eat. We are all cooking from Andrea Nguyen’s classic Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More and her …

View Full  

Chermoula

Afro-Vegan  by Bryant Terry is the  World Spice Cookbook Club selection for May. We are whipping up his incredible Chermoula recipe! Chermoula is a versatile marinade combining fresh herbs with dried spices, oils and citrus to create …

View Full  

Pasilla Oaxaca Vegetable Soup

Sometimes it’s hard to get enough of a good thing, and that is certainly true with Pasilla Oaxaca chiles. Every summer we run out of the small crop of these rare chiles, and celebrate when …

View Full  

The Day After: Turkey in Mole Ole! Sauce

November 25th. The morning after. As the food coma fades, we find ourselves fridge-gazing at the thought of any more mashed potatoes. The traditional flavors of the season have begun to seem dull and we …

View Full  

Lecosho’s Chargrilled Prawns

Hello, my name is Holly, and I am an addict. I have ordered Lecosho’s Chargrilled Prawns too many times to count in the past five weeks. And, why not? This dish is the perfect, delicious …

View Full  

Pumpkin Kale Enchiladas

Last October, the shop was bedecked with lovely heirloom pumpkins. Once they had seen the end of their lives as decorations, we roasted them and added them to everything — and I mean everything! This recipe …

View Full  

Ghost Chile Honey Cake

The combination of chile and chocolate is irresistible. This Ghost Chile Honey Cake is a mouth watering example of the time-tested flavor combination. By infusing the ghost chile into honey, we were able to mellow the …

View Full  

Aji Mirasol Salsa

Aji Mirasol Chiles, the dried form of the Aji Amarillo, are a unique chile pepper absent from the arsenal of many chefs. A staple of Peruvian cuisine, their uniquely fruity flavor make Aji Mirasols a versatile pepper; …

View Full  

Creole Spiced Coleslaw

I’ll admit it… I was a little skeptical about developing a spiced coleslaw. Coleslaw is one of those things I’ve long appreciated for its’ simplicity, but boy, have I been missing out! The depth of …

View Full  

Yucatan Rojo Fish Tacos

I don’t know about you, but this sunshine activates my wanderlust something fierce! Long days, hot sun… I crave a remote beach and what I like to call “barefoot cuisine.” Short of a trip to the …

View Full