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Narrow Results You've Selected: Saveur Backyard BBQ Bake Remove all Difficulty Easy (26) Medium (1) Main Ingredient Pork (7) Bread (6) Cheese (5) Fruit (5) Vegetables (5) Show all... Chocolate (4) Pasta (4) Shellfish (3) Fish (2) Beans (1) Beef (1) Eggs (1) Nuts (1) Potato (1) Shrimp (1) Course Dessert (13) Side Dish (11) Main Course (7) Appetizers (3) Bread (2) Show all... Breakfast/Brunch (1) Sandwich (1) Cuisine American (27) Southern/Soul Food (9) Gluten-Free (3) Kid-Friendly (3) Classic (2) Show all... Cajun/Creole (1) Eastern European/Russian (1) Italian (1) Simple (1) Vegetarian (1) Season Summer (15) Spring (4) Winter (3) Fall (2) Topic Recipe (32) 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:Bake"; var omni_prop8 = "Source:Saveur,Occasion:Backyard BBQ,Technique:Bake"; var omni_pageName="saveur:"+omni_prop12; 04/15/2013 Brigtsen's Jalapeño Shrimp Cornbread Baked and served in individual ramekins, this spicy seafood cornbread has a spoonably soft, luscious texture. Issue #155 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 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 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 03/01/2012 Red Velvet Cake Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness. Issue #145 02/21/2012 Brown Bread Chewy and dark, this bread gets its acidic tang from buttermilk and molasses. A coffee can molds the loaf into its signature cylinder shape. Issue #145 02/13/2012 Lemon Layer Cake Lemon infuses this layered masterpiece in three ways: zested into the batter, in a tart syrup that gets drizzled over the cakes, and in a thick lemon curd frosting. Issue #145 02/12/2012 Mititei (Grilled Sausages) Small skinless sausages like these (pictured top left)are cooked on charcoal grills in Romania and in other parts of eastern Europe and the Balkans. Fragrant with garlic, paprika, and caraway, the Romanian version, called mititei, or "wee ones," are delicious served with zesty mustard. Issue #145 02/10/2012 Deviled Baby Back Ribs A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs. Issue #145 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 06/17/2011 Cheesy Corn Casserole This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City. Issue #139 06/14/2011 Strawberry Pie In this pie, orange zest nicely offsets the sweetness of the strawberries. Issue #139 06/03/2011 Peanut Butter Pie Peanut butter and confectioners' sugar form a crumbly base for this pudding pie. Issue #139 05/20/2011 Barbecued Baked Beans These classic baked beans are a barbecue side-dish staple. Issue #139 09/13/2012 Four-Cheese Macaroni and Cheese The secret to this ultracreamy macaroni and cheese? A little Velveeta mixed in with the other cheeses. Issue #129 01/28/2011 Southern-Style Macaroni and Cheese The recipe for this wonderful regional take on mac and cheese is an adaptation of one in The Gift of Southern Cooking (Knopf, 2003) by Edna Lewis, a Southern culinary legend, and Scott Peacock, the former chef of Atlanta's Watershed restaurant. Two ingredients set this macaroni and cheese apart from the pack: grated onion and Worcestershire sauce. Issue #129 04/05/2010 Lobster Macaroni and Cheese This dish is served at Macbar, a Manhattan restaurant whose menu lists a dozen mac and cheese variations. Issue #129 04/05/2010 Artisanal Macaroni and Cheese Chef Terrance Brennan of the Manhattan restaurant Artisanal uses penne instead of the standard elbow macaroni for his take on the dish, which is topped with a crisp panko–Parmesan crust. Issue #129 03/12/2010 Chocolate Cream Pie A crunchy crust and pudding-like filling make this pie a standout. This pie should be well chilled before it’s served. Continue... Issue #126 07/29/2009 Huckleberry Crisps This dessert can be made with either fresh or frozen huckleberries or blueberries. Issue #122 « Previous 1 2 Next »