- Mole ColoraditoThis brick-red mole, courtesy of Restaurante El Naranjo, is made with chile ancho, sesame seeds and almonds. Ingredients 10 ancho …
- Brisket Basting SauceAfter a brisket has been smoked, it is basted in this sauce for a couple of hours before being sliced …
- Oaxacan ChichilloThis is the legendary seventh mole from Oaxaca. Ingredients 1½ pounds beef bones with meat; meat cut off the bones …
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- Zesty Smoked Salmon Dip with PepperonciniThis smoked salmon dip is delicious accompanied by crackers, tortilla chips, or thin slices of dark rye bread. The piquant …
- Piacere Barbecue: Joy of Grilling in ItalyText and Photos by Harald Zoschke Editor’s Note: From the Umbrian city of Perugia, we already reported about the unique …
- No Reliable Listing for Hot Sauce Heat ScalesQ: Dave,I’ve looked around the internet but haven’t been able to find a listing of relative heat for the different …