- Ceviche de CorvinaI am including several ceviches from Peru because some travelers claim that they are superior to those of Ecuador. The …
- Tsuma Nzole Kalu’s Special SauceThis recipe was collected in Mombasa, Kenya. Serve it over grilled or barbecued meats and poultry. Ingredients 4 fresh pili …
- Chicken Satay with Spicy Wild Blueberry Peanut Butter SauceThanks to the North America Blueberry Association for this recipe. From the article Blazing Blueberries. Ingredients 3 tablespoons finely chopped …
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- Hawaiian Teriyaki ChickenThis recipe and others can be found in the article "In Hawaii, Barbecue Means a Luau" by Mike Stines, Ph.B. Ingredients 1 (3 1/2-pound) chicken, quartered1 cup teriyaki marinade (see recipe, located here)Coarse kosher salt and freshly ground black pepper Instructions Preheat the grill to 375° F. for indirect cooking. Rinse the chicken and pat it dry; sprinkle …
- Pepper Profile: Scotch Bonnet[From Jamaican Food, by B.W Higman. Jamaica: University of the West Indies Press, 2008. Used by permission.] Bonnet pepper, named …
- Torrid Tapasby Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus Recipes in this Issue: Champinones al Ajillo (Garlic Mushrooms) Tortilla Española with …