
I absolutely love green chiles. I don’t know what it is, I don’t remember when it started, but anytime I can have green chiles added to a dish, I jump at the chance. I’m particularly fond of them as a cheeseburger topping, and I’ll never understand why more establishments don’t offer them as a standard burger topping. Green chiles are a fantastic delivery for heat and spice, as well as a variety of textures depending on how they are prepared and served.
Yet, green chiles are one of those ingredients that we often use pre-prepared, when making them at home is actually unbelievably simple. Scratch cooking in general often can seem like a daunting task. The thought of creating an ingredient just to be used in a dish can often feel like you’re over-complicating things, but when the opportunity presents itself it should be embraced, not avoided. Read the rest of this entry »




Cookbooks are a weird business. How can you tell when one is good? Is it because the recipes are new and innovative or because the directions actually make sense? It gets even weirder when cookbooks are inspired by works of fantasy. But that didn’t stop The Unofficial Harry Potter Cookbook from seeing print.


