Steven Raichlen's Barbecue! Bible

Grilling Seafood

Grilled Octopus

The fire brings out the sweetness of the delicate white meat, which in turn absorbs the flavors of olive oil, oregano, and charcoal without surrendering its own. Cleaning and tenderizing […]

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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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Planked Salmon with Maple-Mustard Glaze

This is the one non-local dish we serve for July 4th, but our local fish market sells gorgeous wild King salmon from the Pacific Northwest. Maple syrup provides the New […]

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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 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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