• Stuffed Rocoto Chiles
    'The heat factor in this dish can be very high, but the other ingredients will temper it somewhat. Serve it …
  • Machaca Burritos
    Common 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)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)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 …