Good Food
Now in season, Biquinho peppers are coveted by chefs. Here’s why
Over at the Santa Monica Farmers Market, chefs are flocking to Weiser Family Farms for biquinho peppers. These teardrop-shaped peppers have all the fruitiness and fragrance of a habanero, without the heat.
By Evan Kleiman • • 1 min readOver at the Santa Monica Farmers Market, chefs are flocking to Weiser Family Farms for biquinho peppers. These teardrop-shaped peppers have all the fruitiness and fragrance of a habanero, without the heat. One of the chefs is Justin Abram is the chef de cuisine of Calabra, the rooftop bar of Proper Hotel in Santa Monica. At the restaurant, Abram is stewing biquinhos with garlic and shallots, serving them with feta cheese and grilled laffa bread.
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The full episode
5 of 6Sonoran tortillas, Korean Home Cooking, Jet & Ali Tila- 0:00Defending champion Sonoratown aims for tortilla perfection
- 9:47Making masa at Carnitas Uruapan
- 17:29Making Korean meals at home is easier than you think, says Sohui Kim
- 31:10Improving on the classics with Team Tila
- 43:24Now in season, Biquinho peppers are coveted by chefs. Here’s whyYou’re reading this
- 49:30Le Mirage Pastry in Anaheim is a destination for Syrian ice cream