Warming up to Cayenne

Article Abstract:

Cayenne pepper has many uses, but it is best known for spicing up dishes. A history of the pepper is given, and recipes are presented for spicy cheese biscuits, crunchy fried shrimp with Cayenne aioli, fettuccine with sauce and buttery Cayenne-cashew crunch.

Cookery (Cheese), Cookery (Pasta), Cheese, Pasta products, Cookery (Shrimp), Shrimp (Food product), Cookery (Nuts), Nuts (Food), Hot peppers, Cookery (Hot peppers)

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Thanksgiving in Colonial Philadelphia

Article Abstract:

A menu for eight that might have been served in 18th century Philadelphia is presented. Recipes are given for roast turkey, sausage-stuffed acorn squash with molasses glaze, three-mushroom dressing and more are given. Wines are also recommended.

History, Food, Vegetables, Corn, Desserts, Soups, Wine, Cookery (Potatoes), Potatoes, Salads, Cookery (Vegetables), Wine and food, Cookery (Corn), Fruits (Food), American cooking, Philadelphia, Pennsylvania, Cookery (Fruit), Cookery (Turkeys), Turkey (Meat)

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Southwestern spice

Article Abstract:

The Southwest of America has a distinct flavor to its cookery and this is reflected in its Thanksgiving food. A Thanksgiving menu for ten which includes recipes such as turkey flavored with red chilli is described.

Southwestern cooking

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