Our farmers' market is flush with gorgeous, just-picked bird's eye (also known as "Thai") chilis. https://instagram.com/p...
Should I pickle them? Dry them? Grind them up with aromatics into pastes to freeze? All of the above? Any hints or suggestions as to how to get the best results would be greatly appreciated. Thank you, everyone. ;o)
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
Sign Up for The Piglet Bulletin for Exclusive Recipes from Winning Cookbooks
Is This the Best Way to Cut a Bagel?
Cooking During Japanese Internment
Treasures You'll Only Find at Food52
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)