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The Barbecue Bible by Steven Raichlen (1998, Workman), is the flagship title in a series of cookbooks written on grilling, barbecue, and other forms of outdoor cooking. Rather than focusing specifically on one style of barbecue, Raichlen documented four years worth of travels along what he considered the great "barbecue belts" in the world ...
Steven Raichlen's High-Flavor, Low-Fat Pasta Cookbook. ISBN 978-0670865819. 1996. Steven Raichlen's High-Flavor, Low Fat Italian Food Cookbook. ISBN 978-0670874439. 1997. Steven Raichlen's High-Flavor, Low Fat Appetizers. ISBN 978-0670871353. 1997. Steven Raichlen's High-Flavor, Low Fat Desserts. ISBN 978-0670871360. 1997. The Barbecue! Bible.
From party recipes like bacon dips and appetizers to holiday side recipes like bacon macaroni and cheese and bacon Brussels sprouts, there's something for every kind of bacon lover out there in ...
St. Louis–style barbecue sauce is described by author Steven Raichlen as a "very sweet, slightly acidic, sticky, tomato-based barbecue sauce usually made without liquid smoke." [1] St. Louis is said to be home to the first barbecue sauce in the country, which was created by Louis Maull in 1926. [2]
Using a sharp vegetable peeler, slice a large peeled parsnip lengthwise into thin strips. Brush both sides with vegetable oil and arrange on a parchment paper–lined cookie sheet.
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Layered with crispy bacon, this heavenly recipe is sure to become a family favorite. It's super simple to make! See the full recipe below! Ingredients. 1 roll of pizza dough. 4 cups macaroni. 13 ...
These recipes feature ingredients prioritized in the Mediterranean diet like high-fiber whole grains, lots of nutrient-rich veggies, lean sources of protein and heart-healthy fat sources.