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Gluten-Free (6) Greek (5) Mediterranean (5) Southern/Soul Food (4) Spanish/Portuguese (4) Caribbean (3) Middle Eastern (3) Other (3) Quick & Easy (3) Vegan (3) Vegetarian (3) Vietnamese (3) African (2) Central/South American (2) Japanese (2) Southwestern (2) Chinese (1) Eastern European/Russian (1) Healthy (1) Kid-Friendly (1) Moroccan (1) Tex-Mex (1) Occasion Backyard BBQ (37) Easter (5) Birthday (3) 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 = "Topic:Recipe"; var omni_prop8 = "Season:Summer,Technique:Grill/Barbecue,Source:Saveur,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 11/14/2012 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 07/16/2012 Pollo al Horno (Chile-Spiced Grilled Chicken) Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness. Issue #149 06/12/2012 Tininon Mannok Yan Hineska' Agaga (Guam-Style Chicken with Red Rice) Marinated with the traditional Guam-style sauce finadene, a blend of cane vinegar, soy sauce, and aromatics, this succulent grilled chicken is served with annatto-tinged red rice at the food cart PDX 671 in Portland, Oregon. Issue #148 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 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 08/03/2011 Green Chile Cheeseburgers Our version of these spicy burgers includes a tangy chile sauce that Mauricio Barboza, a chef from Santa Fe, gave us. Issue #140 07/11/2011 Spiedies These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash. Issue #140 07/26/2012 Smoked Prime Rib With Peach-Chipotle Sauce Elizabeth Karmel, executive chef and partner of Hill Country Barbecue Market in New York City, gave us this recipe for succulent, smoked prime rib. Issue #139 05/31/2012 St. Louis Country-Style Ribs Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven. Issue #139 07/08/2011 Barbacoa (Chile-Rubbed Smoked Lamb) Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen's The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa. Issue #139 06/23/2011 Kansas City-Style Spareribs with Barbecue Sauce At Smokestack in Kansas City, spare-ribs, a particularly flavorful cut, are served with a sweet and spicy sauce. Issue #139 06/15/2011 Bacon-Wrapped Smoked Trout With Tarragon This trout dish turns smoky and succulent in a stove-top smoker. Issue #139 06/06/2011 Barbecue Spaghetti This Memphis-style side dish is a perfect way of utilizing leftover pulled pork. Issue #139 05/20/2011 Smokestack's Chicken Wings These crisp-charred chicken wings are bathed in a spiced butter sauce. Issue #139 05/20/2011 Sopa de Garbanzo (Chickpea Soup) This delicious chickpea soup can be cooked beneath the barbacoa recipe in a bullet smoker, much like Tia Adelita, the Los Angeles-area cook who gave us this recipe, prepares hers. Issue #139 05/20/2011 Brett Schreyer's Competition Pulled Pork This pork shoulder from Brett Schreyer and his Montana-based barbecue team, UpNSmokin, is served with a sweet chile-spiked sauce. Issue #139 05/20/2011 Baby Back Ribs with Sweet and Sticky Sauce These ribs are based on ones served at the Smokestack restaurant in Kansas City. Issue #139 05/20/2011 Barbecued Pork Loin Brining this pork loin keeps it moist throughout the long smoking process. Issue #139 05/20/2011 Texas-Style Beef Ribs Our Texas-style mopping sauce makes a great partner for these spice-rubbed beef ribs. Issue #139 « Previous 1 2 3 4 5 . . .7 Next »