The American sports bar menu, heavy on crispy, salty and cheese-laden snacks, has not changed much since the 1980s. Chicken wings, a dip or two, nachos and at least one other fried thing – alongside a ...

What they are: Padrón peppers are small, green peppers with a sweet, mild flavor. Occasionally, the odd rogue pepper can grow particularly hot and spicy, making eating a dish of these peppers (often ...

Peppers are not just the product of the Southwest. Oregon grows some juicy sweet and spicy peppers in all shapes and sizes. There are the popular Jimmy Nardellos that add a touch of sweetness without ...

It’s not just you: jalapeño peppers are less spicy and less predictable than ever before. As heat-seekers chase ever-fiercer varieties of pepper—Carolina reapers, scorpions, ghosts—the classic ...

The day you learn to make perfectly blistered padrón peppers is the day you discover one of your new favorite side dishes. Padróns are Spanish peppers famous for their random spiceiness, but they are ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...