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Narrow Results You've Selected: Summer Recipe Backyard BBQ Saveur Remove all Difficulty Easy (118) Medium (4) Main Ingredient Vegetables (23) Fruit (19) Pork (15) Beef (12) Fish (10) Show all... Rum (9) Chicken (8) Whiskey & Bourbon (8) Potato (7) Chocolate (6) Non-Alcoholic (6) Bread (5) Cheese (5) Shellfish (5) Beans (4) Tomato (4) Gin (3) Lamb (2) Nuts (2) Pasta (2) Shrimp (2) Tequila (2) Eggs (1) Rice (1) Wine (1) Course Main Course (38) Beverages (32) Side Dish (23) Dessert (21) Appetizers (16) Show all... Condiments and Sauces (12) Salad (8) Sandwich (3) Soups & Stews (2) Breakfast/Brunch (1) Cuisine American (78) Gluten-Free (24) Mexican (18) Vegetarian (13) Southern/Soul Food (8) Show all... 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Freeze (4) Broil (3) Marinate (2) Roast (2) Saute (2) Brine (1) Poach (1) Slow Cook (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 = "Source:Saveur"; var omni_prop8 = "Season:Summer,Topic:Recipe,Occasion:Backyard BBQ,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 01/10/2013 Chocolate-Peanut Butter Pie Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley's Corner Cafe in Topeka, Kansas. Issue #153 12/30/2012 Barbecue Potato Chips Barbecue chips' smoky, tangy flavors are easy to create at home with a simple mixture that combines classic barbecue sauce spices, like chili powder, garlic powder and onion powder, with the added kick of cayenne pepper. Issue #153 08/27/2012 Casa Dragones Guacamole 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. Issue #149 07/15/2012 Jaibas Enchipotladas (Pan-Fried Crabs in Chipotle Sauce) To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you. Issue #149 07/13/2012 Porchetta Sandwiches The portland food cart Lardo serves this succulent roast pork with hazelnut gremolata and lemon-caper aïoli on ciabatta buns accompanied with herb-strewn fries. Issue #148 07/03/2012 Corn Dogs Spiked with cayenne and flavored with tangy buttermilk, this batter stands up to the robust weiners within. Issue #148 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 06/08/2012 Zalata Amba (Chickpeas with Mango Pickle) The recipe for this zesty Iraqi salad, which uses pickled mango, or amba, comes from the cart Aladdin's Castle Café in Portland, Oregon. Issue #148 06/06/2012 Salade Niçoise 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. Issue #148 06/04/2012 Peek Gai Nam Daeng (Spicy Thai Chicken Wings) These sweet-spicy wings, bathed in a ketchup-soy hot sauce, are a specialty of the cart Nong's. 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 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 10/02/2011 Baba Ghannouj (Mashed Eggplant Spread) In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise. Issue #141 09/26/2011 Pickled Shrimp Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs. Issue #141 09/14/2011 Roasted Rainbow Trout with Lemon and Thyme This simple whole-fish preparation highlights the sweetness of the trout's flesh. Issue #141 09/12/2011 Mitzi's Chicken Fingers At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce. Issue #141 09/10/2011 Marinated Cauliflower Salad This briny mix of cauliflower and olives is a refreshing starter salad. Issue #141 08/31/2011 The Darkest Chocolate Ice Cream in the World Recipe for dark chocolate ice cream from Jeni's Splendid Ice Creams. Issue #140 08/10/2011 Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds Recipe for beet ice cream from Jeni's Splendid Ice Creams in Columbus, Ohio. Issue #140 « Previous 1 2 3 4 5 . . .7 Next »