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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
03/17/2012
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
10/31/2011
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
08/10/2012
Eggplant and Parsley Dip (Melintzanosalata)
Chiles lend heat to this smoky dip from Kea, Greece.
Issue #131
04/03/2013
Pasta with Grilled Artichokes
Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish. Continue...
Issue #130
06/03/2010
Mexican-Style Roasted Corn
The key to making this Mexican street-food and market-vendor snack is to char the corn on the grill and then brush it with mayonnaise so that the cheese, cilantro, and chile powder adhere to the kernels. Continue...
Issue #130
03/05/2010
Grilled Green Onions with Romesco
Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.
Issue #128
11/11/2009
Ham Mini Roll-Ups
Involtini of ham and vegetables can be prepared in advance and heated at the last minute. They offer a great way to use up leftover pieces of thinly sliced cooked ham or prosciutto.
Issue #125
09/08/2009
Grilled Eggplant with Basil Vinaigrette
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
Issue #123
04/20/2012
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
12/12/2005
Grilled Sausage with White Beans
This recipe comes from Ristorante La Botte in Stresa.
Issue #78
10/05/2007
Grilled Sea Bass
This recipe for grilled sea bass was given to us by a French oysterman we visited in a small coastal of France.
Issue #77
04/19/2007
Grilled Whole Favas
Don't bother with utensils when eating this dish—your oily, salt-covered fingertips only enhance the experience.
Issue #77
11/11/2011
Grilled Leeks and Stewed Garlic on Toast
This recipe, a favorite of Erin Cannon-Chave's, is based on one in Alice Waters's Chez Panisse Vegetables.
Issue #75
12/05/2005
Grilled White Asparagus with Mushroom Mayonnaise
Grilling imparts a smoky flavor to these delicate spears.
Issue #75
07/26/2011
Grilled Mushrooms
The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables.
Issue #68
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
10/25/2000
Grilled Corn
Corn can be grilled in the husk for a "greener" flavor, or shucked for a smokier taste.
Issue #37
10/24/2000
Charcoal-Grilled Corn on the Cob with Mayonnaise, Cheese, and Chile
This smoky, chewy corn can also be slathered with sour cream thinned with a little bit of cream instead of mayonnaise.
Issue #36
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