Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and BBQ, go to our feature The Best Barbecue...
Author: Steven Raichlen
Steamed Broccoli with Olive Oil, Garlic, and Lemon
This classic pulled pork is the ultimate holiday weekend grilling project.
Author: Ruth Cousineau
What sets Cuban-style pork apart is the use of mojo criollo, a highly seasoned marinade made up of tangy citrus juice, vast amounts of garlic, cumin, and oregano.
Author: Lourdes Castro
This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.
Author: Allison Arevalo
Author: Sarah Dickerman
Author: Julie Loria
Author: Bobby Flay
To bring together the flavors of this slow cooker dinner idea, combine this pork shoulder recipe with salsa and spices.
Author: Catherine McCord
Author: Fred Thompson
If you're craving the traditional picnic favorite, try this recipe, which makes enough to dress 8-9 cups of shredded cabbage and vegetables.
Author: Bon Appétit Test Kitchen
Author: Sara Dickerman
Author: Bon Appétit Test Kitchen
This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.
Author: Jill Silverman Hough
Author: Marilyn Hoicowitz
This luxurious treat is somewhere between a trifle, a tiramisù, and a summer pudding. The lime gives it a wonderful brightness.
Author: Lori Longbotham
An easy Spicy Tomato Sauce
Author: Bon Appétit Test Kitchen
Nothing beats the flavors of rich chocolate, refreshing peppermint, and luscious vanilla ice cream on a hot day. This pretty ice box cake comes together easily, thanks to prepared ice cream sandwiches...
Author: Katherine Sacks
Author: Steven Raichlen
Author: Jenna Clemens
Author: Jean Georges Vongerichten
Author: Pat Neely
A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.
Author: Eric Werner
This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and...
Author: Jenny Rosenstrach
Author: Sara Foster
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Lori Longbotham
Author: Diane Rossen Worthington
Author: Pat Neely
Author: Sara Dickerman
This classic meat sauce gets some oomph from peppery arugula. A real crowd-pleaser.
Author: Sara Foster
Author: Jill Silverman Hough
Author: Maria Helm Sinskey
Author: Barbara Dod Whittle
Author: Eben Freeman
Author: Maria Helm Sinskey
Author: Melissa Roberts
Author: Rocco Lugrine
Author: Bon Appétit Test Kitchen