Stories / Recipes

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:

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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