edgar arias

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How Bon Appétit Grilled Through the Decades, from 1959 to Present-Day

Leafing through old pages of Bon Appétit have led to some grilling gems.<p><b>Many things have changed in the almost 60 years since Bon Appétit launched</b>. But one thing has stayed the same: our love of grilling. For 30 Days of Grilling we looked back at how we've thrown foods on live fire over the decades.


A Brief History of Chiles in Poetry

For centuries, chiles have inspired poets to new heights of heated rhetoric, proving our love affair with spicy foods is one for the ages<p>For about as long as there have been hot peppers and writing implements, people have been indulging in the twin pleasures of eating gut-wrenchingly spicy things …


5 Spicy Cocktail Recipes to Give Your Drinks Some Kick

Five spicy cocktails to put a little more skip in your step.<p>Just the thought of chiles makes our mouths water. So what better way to enliven the tastebuds than a spicy pre-dinner drink? You can make these libations as hot as you like—just add another slice of jalapeño or another 1/2 teaspoon of …



What is it about donuts that makes them so darn photogenic? Is it their appealing roundness? Their colorful, glossy glazes? Their sprinkling of bright sugars? When a beautiful donut catches our eye, we want to open our mouths and take a big bite (of course), but not before we snap a picture. This …

Bourbon–Sea Salt Caramels

Makes about 100 caramels<p>Sweetened condensed milk makes this salted caramel recipe extra-luscious.<p>December 2013Print<p>Ingredients<p>Nonstick vegetable oil spray<p>2 cups sugar<p>½ cup light corn syrup<p>1 14-oz. can sweetened condensed milk<p>½ cup (1 stick) unsalted butter, cut into small pieces<p>2 tablespoons bourbon<p>…