Smitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U.S. hot sauce industry, New Iberia, Louisiana. This is Cajun countr

In this evocative book, Wall Street Journal columnist Naj pursues his subject from Bolivia to New Mexico, interviewing growers, botanists, chefs, and doctors, e

In New England in the late nineteenth century, a fatherless family, happy in spite of its impoverished condition, is befriended by a very rich gentleman and his

Pura Belpré Award, Illustrator Honor Latino Book Award, Winner Green is a chile pepper, spicy and hot. Green is cilantro inside our pot. In this lively picture

Chile peppers are hot--they add culinary fire to dishes from a variety of cuisines and inspire near-fanatical devotion in vegetable gardeners and collectors. Th