- Stuffed Rocoto Chiles'The heat factor in this dish can be very high, but the other ingredients will temper it somewhat. Serve it …
- Machaca BurritosCommon throughout the Southwest in home cooking but not so common in restaurants (who knows why?), this savory shredded meat …
- Cassoulet de Fruits de Mer (Curried Seafood Stew)This Pondicherry favorite is Chef Mody’s southern Indian version of bouillabaisse. You can use any combination of available seafood, but …
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- Sambal Bajak (Fragrant Chile Sambal)This recipe and others can be found in the following article: Indonesian Sambalsby Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus Ingredients 6 …
- ’Mash’ or ’Base’?Q: Hi Dave,This isn’t a question but an answer to your question on the in’s & out’s of pepper mash. …
- Posole (Pork and Posole Corn)This dish is traditionally served during the Christmas season in New Mexico, when a pot simmering at the back of …