July 2008

Features

Find Your Niche in Nevis by Bill Milne
Visit an undiscovered paradise with a group of chefs who understand that island food should soothe the soul and inflame the senses

Can I Am by Marie Dalby
What’s in your cabinet? With a few zesty canned goods, you can add spark to your weeknight meal repertoire

One Dish, One Cook by Sarah DiGregorio
Singapore’s street food is an exercise in specialization and an adventure in spicy flavors. Meet the cooks who make it happen

Heat Meets Sweet in Hershey by  Lenora Dannelke
Chocolates and chiles work together in a magical place called Hershey. Chef Ken Gladysz teaches you his favorite sweet-hot rubs and sauces

The Genius of Sofrito by Laura Dankowski
Follow one cook on her journey to the heart of Puerto Rican cooking, and then try it for yourself

Throw a Tiki Fest by Kara Newman
For your next party, try a tiki state of mind: savory, spicy appetizers and strong, fruity drinks bring on the island heat

Island Fever by Rich Rubin
A chile lover savors the pepper paradise that is the Virgin Islands and tells you where to go and what to eat along the way

Basque in the Flavor by Abra Bennett
A village in the Basque region of France celebrates its hometown chile, the piment d’Espelette

Departments

Editor’s Letter

Letters

Hot Flashes
Barbecuing with Ben Roethlisberger; tricking out the mixer, chile-style; picking more than a peck of peppers at Open Fields, and more

Hot off the Press
Fire up your grill Italian-style, and then roll out the dough for grilled pizzas—these two new books show you how

Hot Commodity
It’s never been easier to go green with eco-friendly kitchen gadgets and accessories

Zest Express
Look to the fruit basket to add exotic flair to your quick dinners

‘Cue & A
Tips for guilt-free grilling that’s kind to the environment

Chile Lite
Our Florida-loving chef gets some pointers from his Caribbean crew

Salsa Scoop
Salsa verde is a tart, spicy delight. Make your own or check out our best-loved

Wine Words
Overwhelmed by restaurant wine lists? Here’s how to make the right choice

International Chili Society
Salsa tips from the World’s Champion of salsa

Pepper Patch
Use solarization to get the most from your pepper patch

Details and Ingredients

Just Desserts
Cool down with a fruity, cayenne-spiked granita

Recipe Index

Global Chile