Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Bread Grill/Barbecue Saveur Remove all Difficulty Easy (14) Course Appetizers (10) Main Course (5) Sandwich (2) Bread (1) Salad (1) Show all... Side Dish (1) Cuisine Italian (6) American (5) French (1) Greek (1) Mediterranean (1) Show all... Middle Eastern (1) Other (1) Vegan (1) Vegetarian (1) Season Summer (12) Spring (4) Fall (2) Winter (1) Occasion Backyard BBQ (3) Easter (2) Thanksgiving (1) Topic Recipe (15) 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 = "Source:Saveur"; var omni_prop8 = "Main Ingredient:Bread,Technique:Grill/Barbecue,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 07/01/2010 Pimento Cheese Burger Pimento cheese is a popular burger topping in and around Columbia, South Carolina. The cheese gives so much flavor to the burger that you won't need ketchup. Continue... Issue #122 07/13/2009 ‘21’ Club Hamburger John Greeley, the chef at the ‘21’ Club in New York City, grinds beef chuck and beef round with a couple of tablespoons of duck fat to make this tasty burger. Issue #122 07/13/2009 Aussie Burger Over-the-top burgers like this one—topped with a fried egg, pickled beets, and pineapple rings—are popular in Australia. Issue #122 02/18/2009 Artichoke Crostini One of our favorite ways to use tangy marinated artichokes is for crostini. Issue #118 07/28/2008 Ricotta Crostini with Black Olives, Lemon Zest, and Mint The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist. Issue #113 07/28/2008 Ricotta Crostini with Chestnut Honey Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night. Issue #113 07/28/2008 Ricotta Crostini with Soppressata Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini. Issue #113 07/28/2008 Ricotta Crostini with Cherry Tomatoes Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack. Issue #113 10/02/2007 Cavolo Nero and Prosciutto Bruschetta This recipe is based on one in Italian Easy Recipes from the London River Cafe by Rose Gray and Ruth Rogers (Clarkson Potter, 2004). Issue #106 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 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 03/02/2007 Chicken Skewers A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts. Issue #17 02/15/2007 Panzanella Ripe, juicy tomatoes and an elegant simplicity of approach—this moist, flavorful salad reflects Tuscan cooking at its best. Issue #6 03/07/2012 Pita Bread This recipe for these light and fluffy pitas are courtesy of Molyvos Restaurant in New York City. Does Not Apply 06/18/2010 Conserva of Spring Porcini, Fresh Ricotta and Braised Garlic Scapes Chef Michael Tusk, of San Francisco's Quince Restaurant, celebrates the tastes of summer with this canapé of fresh porcini and garlic scapes conserva mixed with creamy ricotta. Does Not Apply