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Narrow Results You've Selected: Spring Recipe Grill/Barbecue Remove all Source Saveur (51) Chow (3) Smitten Kitchen (3) The Kitchn (3) allrecipes.com (3) Show all... Culinate (2) Simply Recipes (2) simplyrecipes.com (2) Aggie's Kitchen (1) Andrea Meyers (1) Another Pint Please (1) BBC Good Food (1) Elly Says Opa (1) Food Network (1) Food is Luv (1) I Shot the Chef (1) Jun Blog (1) Kurt Michael Friese (1) Leite's Culinaria (1) Lucullian (1) Not Eating Out in NY (1) Serious Eats (1) Tuesday Recipe (1) Washington Post (1) Yum Sugar (1) recipes.com (1) Difficulty Easy (73) Medium (11) Main Ingredient Vegetables (33) Pork (14) Fish (11) Chicken (10) Lamb (10) Show all... Beef (8) Cheese (8) Shrimp (8) Fruit (7) Shellfish (6) Bread (4) Potato (3) Tomato (3) Nuts (2) Pasta (2) Course Main Course (57) Appetizers (23) Side Dish (16) Salad (7) Sandwich (3) Show all... 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Vietnamese (4) French (3) Middle Eastern (3) Spanish/Portuguese (3) Caribbean (2) Central/South American (2) Chinese (2) Indian (2) Japanese (2) Mexican (2) Southern/Soul Food (2) Southwestern (2) Thai (2) Vegetarian (2) African (1) Gluten-Free (1) Other (1) Tex-Mex (1) Vegan (1) Occasion Backyard BBQ (28) Easter (4) Birthday (2) Cocktail Party (2) Thanksgiving (1) 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 = "Season:Spring,Topic:Recipe,Technique:Grill/Barbecue"; var omni_pageName="saveur:"+omni_prop12; 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 11/09/2011 Grilled Spot Prawns with Finger Lime and Basil These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite. Issue #142 07/13/2011 Grilled Sea Bass Wrapped in Fig Leaves (Lavraki Stin Schara) In this preparation, fig leaves perfume and protect the flesh of the fish. Serve with lemon–olive oil sauce. Issue #131 07/18/2010 Pork Kebabs (Souvlaki Hirino) Oregano and garlic give these grilled pork kebabs their signature flavor. Issue #131 07/15/2010 Roasted Lamb with Rosemary (Arni me Dendrolivano) This technique of roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor. 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 07/09/2010 Lemon-Thyme Lamb Chops (L’agneau grillé au thym) The recipe for these lamb chops comes from the book Patricia Wells at Home in Provence: Recipes Inspired By Her Farmhouse In France. Issue #130 06/11/2010 Jerk Chicken This spicy Caribbean dish is flavored with allspice, soy sauce, and sugar. Continue... Issue #130 08/11/2011 Grilled Whole Fish with Tamarind (Samaki Wa Kupaka) This recipe, for a whole fish basted in a tart tamarind sauce, calls for a grilling basket, which allows you to turn the fish without damaging. Issue #129 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 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 04/14/2010 Lamb Burger Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. Continue... Issue #122 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 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 05/31/2007 Grilled Mussels Pine needles impart a delicious, smoky tang to the mussels in a classic terrée de moules, or mussel bake, which is traditionally done on the beach. Issue #103 03/06/2007 Green Mango Salad with Grilled Beef This refreshing salad celebrates the staples of Vietnamese cuisine: Asian basil, peanuts, and fish sauce. Issue #85 03/06/2007 Grilled Skirt Steak with Grilled Chiles Fiery red chiles give tender skirt steaks an unexpected—though not unwelcome—kick. Issue #78 03/06/2007 Grilled Pork Tenderloin with Jezebel Sauce Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why. Issue #78 « Previous 1 2 3 4 5 Next »