see grains of paradise
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
My kids love chomping on crunchy slices of these sweet and mid peppers. Who am I to complain when one cup has more vitamin C than an orange? So grab these babies while their in peak season.
Fiery flapjacks from a West Virginia reader came out on top in our chile pepper-themed contest.
My market is overflowing with pickles, pickled beets, jams, and salsas – it’s the farmers’ way of getting more mileage out of their seasonal goodies. Try out a savory take on jams and jelly with a personal fave – tangy pepper relish.
This dip has is all: it's healthy, easy to make, allergy-friendly (it's dairy and gluten free) and it's sure you be a crowd-pleaser at your New Year's Eve bash.
Robin Miller's twist on pesto -- made with roasted red peppers and lower in fat than the traditional green Italian sauce, is wonderful on sandwiches, meat or fish.
Stuffed cherry pepper poppers make an easy, cheesy but light end-of-summer appetizer.
This easy dish comes together in under an hour and makes use of poblano peppers, flax seeds, corn, quinoa, chickpeas and marjoram.
When you think of healthy food, cheese fries don't usually come to mind, but Robin's resolution-friendly version has fewer than 300 calories per serving.
Late summer means the arrival of sweet, colorful peppers. Ranging from green to red to yellow to orange and purple, they are refreshingly crunchy when raw and wonderfully tender when cooked.