Steven Raichlen's Barbecue! Bible

Europe

Wood Grilled Artichokes with Piment d’Espelette Aioli

A longstanding specialty at OX and the perfect antidote its unrepentantly carnivorous diet. Parboiling the artichokes speeds up the grilling sauce. By way of a sauce, OX serves aioli (garlic […]

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Grilled Littleneck Clams with Linguiça

Linguiça (Portuguese sausage) was brought to Martha’s Vineyard and Massachusetts in the 19th century by Portuguese seafarers who came to New England to work the whaling ships.

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Grilled Tuna with Red Wine, Caper, and Olive Sauce

I first tasted this dish (or one very nearly like it) on the end of a barely inhabited island located a few miles off the Côte d’Azur. But in France […]

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Grilled Vegetables in the Style of Santa Margherita

I guarantee you’ll never taste better grilled vegetables, nor feast your eyes on a prettier platter.

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Grilled Salade Niçoise

The classic salad from Nice is the epitome of Provençal cooking—bright colors and bold flavors in a dish that’s refreshing, nourishing, and sustaining.

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German Whole Hog (Spanferkel)

The summun bonum of German barbecue, spanferkel is a whole hog slathered with a spice-scented seasoning paste, spit roasted over wood, and glazed with three ingredients near and dear to […]

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Catalan Tomato Bread (Pa Amb Tomaquet)

My first meal in Barcelona — at the venerable Los Caracoles restaurant in the medieval quarter — began with this simple bread appetizer, and scarcely a day went by when […]

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Romanian Garlic Skirt Steaks

If you like the sanguine flavor of beef and the nose-tweaking pungency of garlic, you’ll adore this garlicky skirt steak, inspired by Sammy s Roumanian in New York City. Sammy’s […]

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Bell Pepper Salad with Capers and Pine Nuts

Roasted peppers loom so large on America’s culinary landscape now, it’s hard to believe there was a time when we ignored their very existence. I didn’t get my first taste […]

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