Issue 139

Italian Beauty: Pecorino Gran Cru

Italian Beauty: Pecorino Gran Cru

By Nancy Harmon Jenkins
Edible Weed: Marijuana Chicken Curry

Edible Weed: Marijuana Chicken Curry

By Litty Mathew
Fourteen Barbecue Sauces We Can’t Live Without

Fourteen Barbecue Sauces We Can’t Live Without

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Sacred Soy: The Diverse Pleasures of Yuba

Sacred Soy: The Diverse Pleasures of Yuba

By Mitchell Davis
The Winner’s Circle: Competition Barbecue

The Winner’s Circle: Competition Barbecue

By Dana Bowen
Sweet Crusade: Jim Cochran’s Strawberry Secrets

Sweet Crusade: Jim Cochran’s Strawberry Secrets

By Tracie McMillan
Fruit Transcendent: How Maceration Works

Fruit Transcendent: How Maceration Works

By Gabriella Gershenson
BBQ 101: Master the Essential Barbecue Techniques

BBQ 101: Master the Essential Barbecue Techniques

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Cheesy Corn Casserole

Cheesy Corn Casserole

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East Vs. West: North Carolina Pulled Pork

East Vs. West: North Carolina Pulled Pork

By Dana Bowen
Sunday After Church: East L.A.’s Barbacoa Ritual

Sunday After Church: East L.A.’s Barbacoa Ritual

By Molly O'Neill
Seoul Food: Bibimbap

Seoul Food: Bibimbap

By Beth Kracklauer
Bacon-Wrapped Smoked Trout with Tarragon

Bacon-Wrapped Smoked Trout With Tarragon

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Strawberry Pie

Strawberry Pie

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Book Review: Fresh Pleasures: Tender and Cooking in the Moment

Book Review: Fresh Pleasures: Tender and Cooking in the Moment

By Helen Rosner
Texas BBQ

Zen and the Art of Great Texas Barbecue

By Robb Walsh

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