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Narrow Results You've Selected: Vegetables American Summer Saveur Remove all Difficulty Easy (125) Medium (29) Hard (2) Course Side Dish (56) Salad (32) Main Course (31) Appetizers (29) Soups & Stews (16) Show all... Condiments and Sauces (12) Sandwich (9) Breakfast/Brunch (6) Dessert (3) Bread (2) Occasion Easter (19) Backyard BBQ (18) Thanksgiving (10) Christmas (2) Birthday (1) Show all... Cocktail Party (1) Technique No Cook (37) Saute (31) Fry (20) Grill/Barbecue (20) Chill (19) Show all... Bake (17) Slow Cook (12) Roast (8) Poach (5) Broil (3) Freeze (3) Stew (3) Brine (2) Marinate (2) Steam (2) Braise (1) Topic Recipe (168) 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:Vegetables,Cuisine:American,Season:Summer,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 05/22/2013 Grilled Corn with Herbed Goat Cheese Butter Sweet corn grilled in its husk is enhanced by an herbal compound butter. Issue #157 05/22/2013 Grilled Corn with Pesto Grilled ears of corn take on a smokiness that pairs well with a garlicky pesto. Issue #157 05/21/2013 Quick-Pickled Cauliflower A quick pickle of cauliflower, peppers, and golden raisins is a simple, ideally acidic counterpoint to a rich main dish like flank steak. Issue #157 05/21/2013 Bacon-Wrapped Stuffed Pork Loin Stuffed with spinach and feta and given a hint of heat from red chiles, this makes an irresistible main course. Wrapping a lean cut of meat such as pork loin in bacon helps keep it moist when grilling. Issue #157 05/31/2013 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 11/15/2012 Okra Pickles Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal. Issue #151 10/23/2012 Joe's Special Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's. Issue #150 07/11/2012 State Fair Chili This hearty chili is a Minnesota State Fair staple, spiked with chile powder and paprika. Issue #148 05/22/2012 Fettuccine with Heirloom Tomatoes Rachael Grossman, from the cart Artigiano, highlights the flavor of heirloom tomatoes by simply tossing them with homemade fettuccine. Issue #148 05/22/2012 Ham Loaf A signature dish at the Hamline United Methodist Church's dining hall at the Minnesota State Fair, this rendition of meat loaf uses ground ham spiked with curry powder, ginger, and cloves, glazed with a sweet, vinegar-based sauce. Issue #148 05/15/2012 Rhubarb Pie A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie. Issue #147 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 06/17/2011 Cheesy Corn Casserole This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City. Issue #139 06/10/2011 Fresh Peas With Lettuce and Green Garlic This side dish from Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld. Issue #139 05/20/2011 Lexington-Style Red Slaw In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing. Issue #139 05/20/2011 Cucumber Salad This crunchy salad from Elizabeth Karmel's Taming the Flame (Wiley, 2005), is a cool counter to smoked meat. Issue #139 08/28/2012 Quick Fish Filets in Tomato Sauce A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes. Issue #138 06/18/2013 Roast Pork with Summer Vegetables Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables. Issue #130 06/29/2012 Corn Relish This bright-tasting relish is one of our favorite uses for summer corn. Issue #130 « Previous 1 2 3 4 5 . . .9 Next »