The Hatch chile might not be the best-known type of pepper around the country. But those who’ve lived in or visited New Mexico and other southwestern states know just how tasty and versatile this ...

Forget apples and pumpkins. In New Mexico, fall arrives with a different scent entirely! It is the smoky, mouth-watering aroma of Hatch chile peppers roasting over open flames. These aren’t just any ...

1. Trim Brisket according to your cooker and use. 2. Season all sides evenly with kosher salt, coarse black pepper and coat the fat cap evenly with Lawry’s. 3. Place on the smoker 250F with the fat ...

A Pueblo chef is sharing a new recipe in which Pueblo chiles "really shine" and elevate a traditional Thanksgiving dish to a whole new level of flavor. Certified Executive Chef John Jakeman, serves as ...

1. Remove sausage from casing. Place in a medium skillet with onions olive oil and break the sausage up with a large spoon. Sauté over medium-high heat until browned (approximately 10 minutes), ...

1. (If oven-baking the burgers, preheat oven to 350ºF.) 2. Mix all the ingredients together, then shape into 4 burgers. 3. Heat grill to medium-high heat and cook burgers for 5 minutes on each side.

Why is it that Hatch chiles are in season when it is least convenient to cook them? The peppers, which are harvested in August and September in the Hatch Valley of southern New Mexico, benefit from a ...

There really is nothing like the intoxicating smell of freshly roasted green chiles on a crisp and cold autumn morning in the Hatch Valley in southern New Mexico. The sweet and smoky perfume is so ...

Caramelized bell peppers stuffed with Southwestern seasoned beef and rice baked under a canopy of cheese make this the definitive recipe for delectable stuffed peppers. The warming spices of chili ...