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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 (born March 11, 1953 [1]) is an American culinary writer, ... who was featured in Raichlen's NY Times article and 425 Fiery Recipes book. ...
The secret to this easy recipe lies in the tangy lemon-and-garlic drizzle that picks up the savory flavors left in the pan. Pan-searing chicken tenders locks in moisture while crisping up the outside.
In this recipe, bacon is simmered with caramelized shallots, garlic, bourbon and maple syrup. Slather onto burgers, take your BLT to another level, top deviled eggs, or just spread onto crostini ...
Let chefs advise on the perfect meats, cheeses, custom sauces, cooking styles, and tricks with butter, bacon, and onion for burgers, America's favorite meal.
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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