Chile Pepper - October 2016

In this issue

The Holiday Issue; Spice Up the Season: 61+ ideas; The Miracle of Meat; Give Santa a Scare with Our Cayenne Cookies!

'Cue & A

Husband-and-wife team Bill and Barbara Milroy, chefs and owners of Texas Rib Rangers Products, are spilling their secrets—just for you. Read on for their unique ideas, tried- and-true tips and, of course, insightful information when it comes to grilling.

3 mins

The Seabury Scene

Ed Currie of PuckerButt Pepper Company gives us a glimpse into two can’t-miss hot sauce shows from the legendary chilehead couple behind High River Sauces.

3 mins

A Shot of Flavor

For zestiness when you’re short on time, try these injections, marinades and more.

4 mins

Mish - Mash

There’s nothing better than creamy, velvety mashed potatoes. Or so we thought. These veggie purees still bring the silkiness, but make things even more mouthwatering with unexpected flavor combinations (and without using a tub of butter).

4 mins

From Mild to Wildly Hot

Give your palate the ultimate gift this season: Train it to take the heat—and appreciate the mild chiles, too!—with dishes that scale up in spice with each passing day.

10+ mins

Reap What You Sow

Get the nitty-gritty details on what to do with your bountiful harvest. Plus, a brilliant gift idea!

6 mins

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Chile Pepper Magazine Description:

Chile Pepper is the foremost authority on flavorful foods and the people who crave the best of zest. We cover it all from the hottest new cooking equipment, most stylish table items, to the best food, drink, peppers and more. Not only do we reach consumers with strong buying power, but retail buyers, manufacturers and more.