American Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: American Vegetables Grill/Barbecue Remove all Source Saveur (28) Another Pint Please (2) Aggie's Kitchen (1) Chow (1) Elly Says Opa (1) Show all... Going Local (1) Laylita's Recipes (1) Lucullian (1) Miss Adventure at Home (1) Not Eating Out in NY (1) Smitten Kitchen (1) The British Larder (1) The Kitchn (1) Tuesday Recipe (1) Yum Sugar (1) my kitchen addiction (1) simplyrecipes.com (1) Difficulty Easy (34) Medium (7) Course Main Course (22) Side Dish (14) Appetizers (9) Salad (7) Bread (1) Show all... Sandwich (1) Soups & Stews (1) Season Summer (30) Spring (19) Fall (7) Winter (7) Occasion Backyard BBQ (13) Easter (2) Topic Recipe (45) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Grill/Barbecue"; var omni_prop8 = "Cuisine:American,Main Ingredient:Vegetables,Technique:Grill/Barbecue"; var omni_pageName="saveur:"+omni_prop12; 11/14/2012 Grilled Romaine Salad with Blue Cheese and Bacon Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad. Issue #152 03/16/2012 Grilled Chicken with Red Onion Jam Saveur kitchen director Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon. Issue #146 10/30/2011 Parsley and Onion Salad Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower. Issue #142 08/01/2011 Pesto-Rubbed Chicken with Panzanella Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work. Issue #140 04/02/2013 Pasta with Grilled Artichokes Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish. Continue... Issue #130 04/19/2012 Grilled Baby Artichokes Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. This quick and easy recipe was developed by Hunter Lewis. Issue #118 02/18/2009 Artichoke Crostini One of our favorite ways to use tangy marinated artichokes is for crostini. Issue #118 04/18/2007 Grilled Whole Favas Don't bother with utensils when eating this dish—your oily, salt-covered fingertips only enhance the experience. Issue #77 10/20/2005 Seared and Grilled Squab with Chicory Salad Alice Waters shared this recipe with us when we visited her in Turin, Italy. Issue #69 07/20/2007 Classic Hamburger The higher the meat's fat content, the juicier the burger will be but the more it will shrink; we prefer 80 percent lean beef. Issue #60 01/27/2009 Grilled Elk with Chanterelle Sauce Colorado’s Storm King Elk Ranch sells elk by mail—but we found that beef tastes just as good in this dish. Issue #52 04/10/2007 Oyster Stack Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish. Issue #37 10/25/2000 Grilled Corn Corn can be grilled in the husk for a "greener" flavor, or shucked for a smokier taste. Issue #37 08/17/2007 Lobster Bake This recipe is a traditional East Hampton way to cook lobsters taken from Long Island Sound. Issue #29 10/23/2007 Pork Chops with Blue Cheese Sauce and Butternut Squash Purée This is a hearty, rich dish and perfect for those chilly fall nights. Issue #26 03/06/2007 Grilled Softshell Crabs with Jicama Salad and Tomato–Avocado Salsa Several different flavors and textures come together to make one terrific dish. Issue #19 03/02/2007 Grilled Vegetable Stacks Simple, fresh, and colorful, this dish highlights the bounty of summer. Issue #14 02/28/2007 Roasted Corn Custard Grilling corn takes a little extra effort, but it creates a beautifully complex flavor. Issue #8 07/17/2007 Baked Striped Bass with Fennel and Pernod The addition of fennel in this preparation adds a richer dimension to this delicate fish. Issue #7 07/03/2012 Menu: A Simple American Summer Barbecue Summertime is all about the barbecue. Keep it simple with this menu of easy classics. Does Not Apply « Previous 1 2 3 Next »