In 2011 we published over 400 recipes in the pages of SAVEUR — these are the editors' absolute favorites.
Credit: Todd Coleman
I knew of barbecued spaghetti before we featured it in our June issue, but it wasn't until tasting it that I realized it's the dream of what an American spaghetti dish can be, one that hits all the pleasure points: salty, faintly sweet, and smoky.See the recipe for Barbecue Spaghetti »
I'm a great lover of parsley, but this salad was revelatory: using it not as an herb but as a green, playing with the sharpness of the onion and the sweet citrusy vinaigrette. For me, it's the ultimate side dish — and it's a great sandwich condiment, too.See the recipe for Parsley and Onion Salad »
Onion rings have been a guilty pleasure for me since my first encounter with them at age 4 at an A&W, but these are the best, the ur
-onion ring: brittle, crackly, salty perfection.See the recipe for Beer-Battered Onion Rings »Back to The SAVEUR Editors' Favorite Recipes of 2011 »