As hot as you like: Hatch chile peppers add sizzle of the Southwest to everything

By Gretchen McKay, Pittsburgh Post-Gazette Cooking creates all kinds of wonderful and comforting smells, whether it’s sugar cookies in the oven or a hearty stew on the stovetop. But for me in fall, there’s nothing quite like the smoky-sweet scent of Hatch chiles roasting over an open flame or the grates of a hot grill. Related Articles Recipe: Use leftover chicken to make this delicious soup Recipe: Pumpkin and black bean quesadillas are a fall twist on a classic Sugarcone cabbage a sweet, fresh take on one of the world’s oldest vegetables A recipe for Fish Stick Panzanella from ‘The Blue Food Cookbook’ elevates a frozen staple A new ‘Blue Food’ cookbook champions fish and other seafood for...