Side Dish (18)
Main Course (6)
This creamy coleslaw accompanies pan-fried drum fish, baked oysters, scallops, and cornbread on the seafood platter at Brigtsen's restaurant in New Orleans.
This spicy seafood recipe is inspired by one served at Charlie's Seafood in Harahan, Louisiana.
Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle.
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
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.
Saveur kitchen director Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon.
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
This briny mix of cauliflower and olives is a refreshing starter salad.
Recipe for beet ice cream from Jeni's Splendid Ice Creams in Columbus, Ohio.
Classic mayonnaise-based coleslaw is bolstered here by the addition of mustard.
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.
This bright-tasting relish is one of our favorite uses for summer corn.
This fresh, tangy slaw goes well with Northern-Mexico style enchiladas.
The legendary Texas cook Helen Corbitt invented this simple, delicious black-eyed pea salad in Austin in 1940.
The recipe for this smooth, spicy salsa comes from Marti Cardenas of Austin, Texas.
This Southwestern-style recipe is a perennial favorite at the National Cornbread Festival.