Walk into a really hopping tapas bar in Spain or a swanky little osteria in Italy on a summer evening, and right at the front door you’re likely to be confronted with a long table full of bowls of ...

There's one familiar bottle you'll almost always find waiting for you on the table in Southern eateries, right next to the salt and pepper shakers: pepper sauce. This tangy, spicy, vinegar-based hot ...

Add Yahoo as a preferred source to see more of our stories on Google. Chile pequins are about the size of a pea but have a jalapeno's worth of heat compressed inside. The heat intensifies when the ...

"Chef Paul Prudhomme's Louisiana Kitchen" cookbook has this dressing recipe for salads, avocados, fish or chicken. The bonus recipe for hot pepper vinegar must steep overnight. Makes about 3 cups 4 ...

In the early days of my father’s career, he was based in New Orleans. It was in The Big Easy that he developed the habit of seasoning many dishes with pepper-packed vinegar. He sprinkled it on beans ...

In the center of many Southern tables, the bottles of hot sauce and cruets of pepper vinegar are as certain as the salt and pepper shakers. We’re known to line up to eat chicken that’s so hot that we ...

Sweet and tangy thanks to the combination of ketchup, brown sugar, cider vinegar, and Dr. Pepper, with a smell that sets ...