• Chili DeGolyer
    Chili historian Everett Lee DeGolyer was the owner of The Saturday Review of Literature, and was also, according to H. …
  • Basic Chili Powder
    You can substitute ground piquin, Santaka, or even habanero for the cayenne in this recipe. Ingredients 1 tablespoon ground cayenne …
  • Mole Coloradito
    This brick-red mole, courtesy of Restaurante El Naranjo, is made with chile ancho, sesame seeds and almonds. Ingredients 10 ancho …
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  • Spicy Maple Glazed Canadian Gamebird
    'Any game bird, chicken or a small turkey would work as well. The brine helps keep the meat from drying …
  • Wasabi Mayonnaise
    Wasabi mayo is delicious on grilled salmon, salmon cakes or deep-fried oysters (and most any other seafood). Try perking up …
  • Making Frozen MashMaking Frozen Mash
    Above, commercial tanks store huge quantities of mash Dave, What’s your experience/opinion on not using a mash for a commercial …