- Axoa Lamb with Espelette PepperLamb axoa is a recipe typical of the Basque region, prepared in the same fashion as a stew. In France, …
- Blistering Bean BallsThese bean balls from West Africa can be consumed hot or cold, as a snack or as a side dish. …
- Sopa de Lima (Lime Soup with Tortilla Strips and Chile)There are many variations of soup with tortillas throughout Mexico, and this is a variation that is popular in the …
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- Lousiana: Real Cajun CuisineStory and Photos by Paul Ross Recipes: Sauce Acadie Classic But Spiced-Up Jambalaya Red Beans and Rice with Sausage …
- Replicating Frank’s Hot SauceQ: Hi Dave,If I use Franks Hot sauce as a base for my own, how can I replicate the taste …
- The Many Styles of Smoked LambBy Mike Stines, Ph.B. Lamb, once only served in the spring when young sheep were brought to the market in …