Saveur kitchen director Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon.
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
In this preparation, fig leaves perfume and protect the flesh of the fish. Serve with lemon–olive oil sauce.
Oregano and garlic give these grilled pork kebabs their signature flavor.
This technique of roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor.
The recipe for these lamb chops comes from the book Patricia Wells at Home in Provence: Recipes Inspired By Her Farmhouse In France.
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.
Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
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.
One of our favorite ways to use tangy marinated artichokes is for crostini.
Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack.
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.
This refreshing salad celebrates the staples of Vietnamese cuisine: Asian basil, peanuts, and fish sauce.
Fiery red chiles give tender skirt steaks an unexpected—though not unwelcome—kick.
Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why.