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When I was writing my first cookbook, Classic Snacks Made from Scratch, I unwittingly unleashed a monster. My picky-eater husband had heretofore steered way clear of jalapeño poppers, wary of their potential heat-seeking missile effect on his gentle palate. When I showed him how the method of pickling jalapeños softens their fiery edges, compounded by a soothing and creamy filling, everything changed.

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