To test whether spicy heat can actually help you cool down, Chef Michael Smith experiments with chilies and creates a few versatile chili-infused soups and salads that complement almost any dish. Featured dishes include Grilled Corn Soup with Roasted Red Peppers, Chicken and Cheddar, Fennel Salad with Honey-Lime Vinaigrette and Red Pepper Puree for garnishing.
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