This article originally published on The Kitchn. See it there: The 4-Ingredient Salmon Dinner I Can't Stop Making (It Has a ...

Sauce 2 tbsp cider vinegar 1 head of grated garlic Splash dark beer Rosemary Salt Pepper 1 tsp Mesquite liquid smoke to mimic ...

All restaurants, and their menus, evolve over time, just as their chefs do. Any serious chef working today is constantly bombarded by information and inspiration — from traveling, from reading ...

Instructions: Thaw the ají amarillo in a colander. Slice the ajís lengthwise and remove the seeds and veins using a spoon; discard the seeds. Bring a saucepan of water to a boil and blanch the ajís ...

We all crave that special ingredient to make our everyday dishes easier—and McCormick's 2025 flavor of the year is a bold option to add to your pantry: ají amarillo. Its vibrant pepper is sweet and ...

Peru may be one of the last places people associate with Hanukkah, but when we visited that country a few months ago, the potato lovers’ holiday was very much on our minds. After all, potatoes ...

Aji amarillo is a South American pepper that’s essential to Peruvian cuisine; though the name translates to “yellow pepper,” fully mature peppers are a deep orange. Joshua Marrelli, chef at ...

Located on a quiet street in Coral Gables, Francesco Restaurant is known for its pristine Peruvian dishes. It has outposts in two other countries: Peru and Argentina. And in Lima, it’s an institution.

Gone are the days when cayenne and Tabasco peppers were the predominant source of spice on Southern tables. Now our meals are enlivened with a wide range of peppers, many, like the cayenne, native to ...

I used to take pride in eating the hottest chiles I could. I went up the ranks of the Scoville scale, dosing myself with Thai bird chiles, Scotch bonnets, habaneros, Trinidad Moruga scorpions and bhut ...