Green chile cheese steak

The song of the cicadas, the beginning of football and the arrival of Hatch green chiles always signal the end of summer for me. While I usually try to make it home every August so I can enjoy these things, this year I’ve had to stay in New York, holed up in my apartment writing recipes for my new book.

Okay, that’s not actually a burden, as I do love to write. And I’m pleased to say that now that the recipes are on paper the fun part starts to happen—I head into the kitchen and start cooking. But let’s get back to those signs of late summer. While New York City doesn’t celebrate football quite like Texas does, there are plenty of cicadas clacking away and the other day I even found some Hatch chiles.



Now, this time of year in Texas and New Mexico you’ll see large roasters spinning in front of fruits stands, stores and restaurants signaling the presence of Hatch chiles. This was not the case here in New York, nor were the shelves stocked with limited edition treats made with the chiles, as you’ll also see during the season.
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