6.17.25 | Full of Beans
Chii Crisp goes on everything.
Check out the new issue of EDIBLE BLUE RIDGE — and our beans on the cover!
When Editor Lisa Archer told us the theme of the Summer issue would be heat, we knew which way we wanted to go: Chili Crisp.
This condiment is often called a flavor bomb. It’s the kind of thing that, sure, you can buy in a package, but you can so easily customize to your own tastes. Spicy, savory, full of umami—you can crank the heat up or down.
Give it a shot. You won’t regret it.
“If summer veggies are your fancy, Chef Matt Adams of Lexington favorite Zunzun shares his spicy chili crisp recipe. Paired with summer green beans within our pages, it’s also delicious served atop a grilled steak, bok choy, or even a grilled hot dog while you are watching the ball game.” —Lisa Archer, Edible Blue Ridge