Chile Pepper Magazine

February 2007

Download the full issue or click on a specific article below.

Features

Island Alfresco
Dine outdoors Caribbean style with a variety of delicious and portable spicy recipes

A Tropical Honeymoon in Four Courses
Let Aruba work its seductive magic with comforting casseroles, fiery sauces and stunning seafood

Spice World
Visit Colors, a melting pot of a restaurant in New York City where spice is the common language

The Taste of Paradise
Discover the bounty of St. Lucia, including markets filled with chiles, local veggies and fresh fish, plus spicy rum tips

It’s Carnival Somewhere
Celebrating carnival means experiencing the very best down-home island street food all over the Caribbean

New Year’s with Hoppin’ John
A trio of Southern chefs share dishes that are sure to make you healthy, wealthy and wise in 2007

Going for the Gold, in Red and Green
Lordy, lordy, look who’s 40—the ICS’s birthday and World’s Champion chili

Departments

Hot Flashes
Chatting with the Green Chile Queen; the reigning champion of jalapeño eaters; getting sauced in St. John

Hot off the Press
Cooking Caribbean—from rustic Jamaican to celebrity faves from St. Maarten

Hot Commodity
Get cozy with the best new kitchenware for making soup and sandwiches, our favorite lunch combo

Zest Express
The island lifestyle is known for its slow and steady pace—but these great Caribbean recipes are speedy and zesty

Pepper Patch
Learn all about the newest record holder for world’s hottest chile pepper

Chile Lite
A trip to the islands inspires light spa recipes that are heavy on seafood (and chiles!)

Salsa Scoop
Our favorite jarred fruit salsas, plus make salsa at home with in-season fruits

’Cue & A
Mastering jerk, that quintessential Caribbean ‘cue

High Spirits
Rum: how to taste it, choose your favorite, and make a mean Manhattan

Wine Words
Around the world with Sauvignon Blanc, and how to make sense of the labels

Off the Shelf
So you don’t have a pimento tree in your backyard—here are the best prepared jerk seasonings that grow on the supermarket shelf

Just Desserts
Créme brûlée gets a spicy Caribbean kick