Culinary Guides

These stuffed poblano peppers are filled with Mexican picadillo, a savory mix of ground beef and potatoes deepened with a paste of rehydrated ancho chiles. Charring and peeling the poblanos first gives them a soft, smoky shell, and the filling...

The stuffed cherry peppers at gourmet shops can run more than ten dollars a jar, but a basket of cherry peppers from the garden or market costs next to nothing. With a simple hot brine you get the same crisp,...

Round little hot cherry peppers are natural cups for stuffing. Here they get a savory filling of Italian sausage, cream cheese, parmesan, and plenty of parsley and garlic, then bake until the tops are golden and bubbling. They are a...

These are our weekend brunch quesadillas: crisp tortillas folded around bacon and soft scrambled eggs, served with a bright cherry tomato salsa, a sweet mango salsa, guacamole, and refried beans. The eggs and salsas do most of the talking, and...

A butterflied flank steak rolled around spinach, melty cheese, and a mix of bell and serrano peppers, then seared and baked. The spiral of green, cheese, and chili looks impressive when you slice it, but the method is simple: stuff,...

These are spicy chicken meatballs shot through with jalapeno and serrano, tossed in classic buffalo sauce and finished with blue cheese. The chopped celery, onion, and peppers cook down first, which keeps the meatballs tender and packs flavor right into...

This is a bright, fiery hot sauce built on roasted habaneros and plenty of garlic, mellowed with sweet carrot and onion so the heat has something to ride on. Roasting the peppers first rounds out their fruit and takes the...

This dish marries two traditions: the deep, smoky tomato and pepper base of West African jollof rice and the slow, creamy build of an Italian risotto, all crowned with suya-spiced shrimp. It takes a little attention at the stove, but...

This is a proper stovetop cheese sauce, built on a quick roux so it stays smooth and glossy instead of splitting. It gets its bright orange color from Red Leicester and its kick from cayenne and Tabasco. Pour it over...