Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness.
Marinated with the traditional Guam-style sauce finadene, a blend of cane vinegar, soy sauce, and aromatics, this succulent grilled chicken is served with annatto-tinged red rice at the food cart PDX 671 in Portland, Oregon.
Saveur kitchen director Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon.
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven.
Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen's The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa.
This trout dish turns smoky and succulent in a stove-top smoker.
These crisp-charred chicken wings are bathed in a spiced butter sauce.
Brining this pork loin keeps it moist throughout the long smoking process.
The rub on this classic Texas beef brisket forms a flavorful crust on its exterior.
In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce.
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
In this preparation, fig leaves perfume and protect the flesh of the fish. Serve with lemon–olive oil sauce.
Oregano and garlic give these grilled pork kebabs their signature flavor.
This technique of roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor.