Tuesday, April 15, 2008

Can you, uh, spell it?

Putting together a food section is hard on the salivary glands. One picture in particular — of Basque-style chicken — got me going. As I scanned the recipe for ease of prep (we do this, you know, 'cause if we wouldn't cook it, neither will you), I stumbled upon an unfamiliar ingredient ... Espelette pepper. Staring at that picture, I really wanted to share the recipe. So I began the research. Short story: Espelette pepper is ground chile named for a village in France. Lucky for us, we can substitute hot paprika in the recipe. Disaster averted.
Also in YOUR TABLE: Easy rice casseroles, beer selections for the hard-working, an ode to lard and a scone story with a recipe to customize. Happy eating.