Spiked with cayenne and flavored with tangy buttermilk, this batter stands up to the robust weiners within.
Small skinless sausages like these (pictured top left)are cooked on charcoal grills in Romania and in other parts of eastern Europe and the Balkans. Fragrant with garlic, paprika, and caraway, the Romanian version, called mititei, or "wee ones," are delicious served with zesty mustard.
This Memphis-style side dish is a perfect way of utilizing leftover pulled pork.
These classic baked beans are a barbecue side-dish staple.
This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans.
This Southwestern-style recipe is a perennial favorite at the National Cornbread Festival.