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Cheese (7) Lamb (6) Shrimp (6) Fruit (5) Bread (4) Potato (4) Nuts (3) Shellfish (3) Turkey (3) Game (2) Pasta (2) Tomato (1) Season Summer (80) Spring (31) Fall (9) Winter (7) Occasion Backyard BBQ (52) Easter (2) Birthday (1) Cocktail Party (1) 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 = "Cuisine:American"; var omni_prop8 = "Technique:Grill/Barbecue,Course:Main Course,Topic:Recipe,Cuisine:American"; 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 08/01/2011 Pesto-Rubbed Chicken with Panzanella Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work. 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 07/03/2012 Memphis-Style Dry Ribs Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served "dry," with no sauce. 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 05/20/2011 Smokestack's Chicken Wings These crisp-charred chicken wings are bathed in a spiced butter sauce. Issue #139 05/20/2011 Chicago Style Rib Tips Rib tips, the flavorful ends removed from spare-ribs, are famous at Uncle John BBQ on Chicago's South Side. 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 Tuffy Stone's Competition Ribs George "Tuffy" Stone of A Sharper Palate catering in Richmond, Virgina, developed this recipe for ribs using his 3-2-1 method: cooking for three hours unwrapped, two hours wrapped in foil, and another one unwrapped. Issue #139 05/20/2011 Burnt Ends This recipe for sauce-simmered pieces of brisket is adapted from Arthur Bryant's, a Kansas City barbecue institution. 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 05/20/2011 Barbecued Beef Brisket The rub on this classic Texas beef brisket forms a flavorful crust on its exterior. Issue #139 05/20/2011 Lexington Pulled Pork In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce. Issue #139 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 « Previous 1 2 3 4 5 . . .6 Next »