Most techniques for removing the seeds from peppers instruct you to slice the chile in half lengthwise, then use a paring knife to remove the seeds and ribs. But, while shadowing in the kitchen of Dirt Candy, I learned an easier way. It's quicker and less risky.
This recipe for roasted breakfast potatoes is my version of the restaurant dish I love so much. When you have a waiter groan with happiness every time they set a plate down, you need to figure out how to recreate that magic at home.
There are still many challenges, but a lot has changed already -- just in the last 10 years child labor has become almost unheard of on many of the bigger export farms, and more groups are now complying with Mexican labor laws. But of course, more can be done.
It's a mad, mad, mad mad world of Basque peppers featuring a virtual who's who of the pepper variety kingdom. Manuel Recio, of Viridian Farms, takes us on a guided tour of the many star-studded attractions peppered throughout his farm.
Tucked away in a nondescript section of downtown Beaverton -- a stones throw from Portland, Oregon -- there's a small, cozy restaurant that is known for their Central American cuisine. It's aptly named Gloria's Secret Café.