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Recipe Roundup: Chile Peppers

Anya Hoffman

Anya Hoffman

August 29, 2013



Get 'em while they're hot: it's chile pepper season and that means we're throwing thin slices of spicy, flavorful jalapeños, serranos, and habaneros into everything we cook. Here are a few ways other hotheads can get their fix:

Nantucket Bay Scallops with Jalapeño and Citrus

Use the highest quality ingredients you can find when making this simple but sublime scallop dish from Mario Batali.

Foie Gras Cuban Sandwiches

Unlike most Cuban sandwiches, this bite-sized version is stuffed with foie gras, spiced bananas, and a touch of jalapeño pesto.

Insalata di Zucchine e Menta

Think you don't like raw zucchini? This serrano-spiked salad will change your mind.

Champagne-Poached Prawns with Spicy Cucumber Salad and Green Curry-Coconut Sauce

Don't let the lengthy ingredient list dissuade you from making this delicious summer dish: most of them are simply thrown in the blender and whirred into an intoxicating green curry sauce.

Habanero Cajeta-Glazed Black Cod with Macadamia Nuts, Tomatoes, and Greens

Savory and spicy cajeta gives this black cod dish a unique, Latin American twist. The creamy habanero glaze can be made a couple of days in advance.

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