peppers - Page 4 of 4
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ArticleAdd Some Spice to Your Life
Until you’ve experienced the pleasure of growing sweet red peppers and then grinding the dried pods into fresh paprika, you won’t know what you’ve been missing. One whiff of fresh…
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ArticleFarewell to the Summer Harvest Season–Fall is Here!
Gone are the bright blue skies of autumn, when one looks up through a dazzling palette of colored leaves against the sky. Lime green, bright yellow, golden, orange, red, mahogany,…
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ArticleHot Hot Hot! Get Ready to Preserve the Chile Harvest
About midsummer, peppers mature and begin to ripen, and chiles become more pungent. Right now in my Maryland Zone 7 garden, my chiles are coming on strong and we are…
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ArticleRoasted Chile and Herb Sauce
This is a recipe using roasted chiles in a delicious South-of-the-Border green herb sauce. It has similarities to both pipián verde from Mexico and pesto from Italy, with a Southwestern…
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ArticleTurkish Stuffed Peppers
A robust Middle Eastern mixture of rice, dried apricots, currants, and nuts seasoned with aromatics is packed into a colorful assortment of peppers.
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ArticleStuffed Vegetables
Savory fillings turn garden produce into something spectacular. And the basic technique for making stuffed onions, tomatores, peppers, and squash is surprisingly straightforward.
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ArticleZucchini with Roasted Peppers, Corn, and Cream (Calabacitas con Crema)
Roasted poblano chiles and cream—one of the showstoppers of Mexican cuisine—welcomes zucchini and corn into the classic mix. As is, it’s an unbeatable taco filling; with grilled or broiled chicken,…
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Fine Gardening Magazine
