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Pollo en Crema (Chicken in Cream): Simple, homey, lightly spicy and deeply comforting, this saucy chicken dish is perfect over hot cooked rice, quinoa or wide egg noodles.
We home cooks in Southern California use a lot of different pepper varieties, what with the influence of so many different cultures mixing and mingling in our communities, markets and restaurants.
We’re comfortable with bell peppers in our stir-fries and salads, with mild Padron chiles in our Chili Mole, Hatch chiles in our salsa, cornbread and even our cranberry sauce, the hotter jalapeno in our Tuna Mac and Cheese, and the fiery Red Savina in our dip.
But chiles, with their wildly varying heat levels, can be daunting and a bit scary, especially if you don’t know what level of heat to expect. For many of us, the hottest pepper on Earth – the scorpion chile pepper – is but a funny punchline to a joke. We have no intention of challenging ourselves to eat one, no matter what the bet is.
So a cookbook that highlights more than 30 types of peppers, ranging from sweet bell peppers to blazingly hot bhut jolokia chile peppers is very welcome here, indeed! Continue Reading…
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Welcome to my kitchen, where the oven is always on, and the fridge is packed with delectables! 
