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Sates are Indonesia's national dish and culinary common denominator: these little kebabs are served in elegant ho...

Steven Raichlen's first meal in Barcelona, at the venerable Los Caracoles restaurant in the Barri Gotic (medieval qua...

These chops are best grilled over a charcoal fire, but they can also be broiled or satéed in butter and oil.

The Çirağan Palace Hotel Kempinski, one of the world's most celebrated hotels, is an 11-acre pleasure palace loc...

This recipe comes from the most unlikely source, a Rio de Janeiro meat emporium called Porcao (Big Pig). Like most ch...

Steven Raichlen's travels on the barbecue trail have taken him to some pretty remarkable restaurants, but none has be...

Mention Jamaica and most people think of jerk, the spice-drenched, fiery, smoke-grilled pork or chicken that consider...

Steven Raichlen flew 18 hours from New York City to Delhi for one reason: to sample tandoori (Indian barbecue) on its...

Italian beefsteak is rarely, if ever, quite as tender as the best American steaks, but what it lacks in mere tenderne...

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