I grew peppers in a garden for this first time this year. We planted ghost peppers, hot banana, bell peppers, jalapeno and cayenne peppers, and they flourished in the late-summer heat here in ...
Apparently I’m obsessed with Shishito peppers. I say “apparently” because the amount of times I order them while dining out seems perfectly normal to me, but my friends think it’s excessive. So what ...
Something Missing in your Dish? Add a Dash of Tabasco Sauce
I grew up with Tabasco sauce on the table, right next to the salt and pepper. Sometimes the salt even has Tabasco in it. Avery Island in South Lousiana, where Tabasco began, is just a few miles away ...
It’s said that spice is the variety of life, and for good reason! Spices are a very important factor when it comes to your food. Not only will they enhance the flavor of your dishes, they will also ...
You may have read an earlier post of mine “Espe What?" extolling my appreciation, perhaps even infatuation, with espelette pepper. Years later, my infatuation is still as strong. In fact, anyone who ...
A student recently asked me whether smoked paprika was actually smoked with wood. I was fairly certain that it was, and decided to explore this subject for my first blog for The Chopping Block.
Espelette. Pronounced es-pa-let, this little pepper from the southern region of France is one of my favorite ingredients and I dare say, a secret weapon in my arsenal of cooking tricks. Although this ...
