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Narrow Results You've Selected: No Cook Backyard BBQ Easy Remove all Source Saveur (18) About.com (1) Chow (1) Closet Cooking (1) Cooks.com (1) Show all... Culinate (1) David Lebovitz (1) Food Network (1) Jamie Oliver (1) Los Angeles Times (1) My Recipes (1) Smitten Kitchen (1) Spain Recipes (1) The Hungry Mouse (1) Main Ingredient Vegetables (14) Fruit (7) Cheese (3) Tomato (2) Beef (1) Show all... Gin (1) Nuts (1) Pork (1) Potato (1) Rum (1) Whiskey & Bourbon (1) Wine (1) Course Salad (9) Side Dish (9) Condiments and Sauces (8) Beverages (5) Appetizers (4) Show all... Dessert (3) Main Course (1) Cuisine American (17) Gluten-Free (4) Vegetarian (4) Mexican (3) Vegan (3) Show all... Asian (2) Caribbean (1) Healthy (1) Italian (1) Kosher (1) Middle Eastern (1) Quick & Easy (1) Simple (1) Southern/Soul Food (1) Spanish/Portuguese (1) Season Summer (24) Spring (10) Fall (2) Winter (1) Topic Recipe (31) 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 = "Difficulty:Easy"; var omni_prop8 = "Technique:No Cook,Occasion:Backyard BBQ,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 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 09/10/2011 Marinated Cauliflower Salad This briny mix of cauliflower and olives is a refreshing starter salad. Issue #141 05/23/2011 Texas Mopping Sauce This spicy sauce is "mopped" onto ribs as they smoke to moisten and flavor them. Issue #139 05/20/2011 Strawberry Compote This is a delicious and easy treat for using fresh strawberries. Serve this luscious sweet over ice cream, pound cake, or cheesecake. Issue #139 05/20/2011 Lexington-Style Red Slaw In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing. Issue #139 05/20/2011 Cucumber Salad This crunchy salad from Elizabeth Karmel's Taming the Flame (Wiley, 2005), is a cool counter to smoked meat. Issue #139 05/27/2009 Cabbage and Radish Slaw This fresh, tangy slaw goes well with Northern-Mexico style enchiladas. Issue #121 05/27/2009 Tomato Salsa This recipe was based on one by John Cunningham, who first published his recipe in a local cookbook to raise money for an Austin-based charity called Colin's Hope. Issue #121 05/27/2009 Texas Caviar The legendary Texas cook Helen Corbitt invented this simple, delicious black-eyed pea salad in Austin in 1940. Issue #121 05/27/2009 Barbecue Rub Spice rubs like this one are essential to Texas-style barbecued beef brisket. Issue #121 05/07/2013 Asparagus Mint Slaw Raw asparagus, carrots, and radishes get tossed with fresh mint and vinegar in this bright and crunchy slaw. Does Not Apply 03/21/2013 Strawberry Mousse This bright, simple strawberry dessert can be eaten chilled or made a day ahead and frozen. Does Not Apply 06/06/2012 Michelada The Michelada combines Mexican cerveza with ingredients usually associated with a Bloody Mary - lime, tomato juice, Worcestershire sauce, and hot sauce - for a refreshing summer cocktail. Does Not Apply 06/06/2012 Frozen Piña Colada A poolside classic, this frozen pineapple and coconut cooler is heightened with a splash of aromatic bitters. Does Not Apply 09/02/2011 Bourbon Bramble In this dark, easy-drinking cocktail, Bourbon, creme de cassis, and elderflower liqueur come together in a beautiful marriage of flavors. Does Not Apply 08/30/2011 Hawaiian-Style Sesame Cabbage Salad Cabbage salads featuring crushed instant ramen noodles are a staple of Hawaiian home cooking. Does Not Apply 06/07/2011 Beet Lemonade This hot pink lemonade gets its vibrant color and extra boost of sweetness from an unexpected source: beets. Does Not Apply 12/13/2010 Stormy Morning This drink was developed by Shannon Fristoe, General Manager and beverage director of Bayona, in New Orleans. She explains: "We wanted to design a drink around this terrific violet liqueur, but we didn't want it to be too flowery and too soapy tasting, which could have happened if it was on its own. We started adding various things, and fine-tuned it to this particular drink. As you pour the ingredients, the purple of the creme de violette floats around in the glass and settles in the bottom like a dark cloud — like a stormy morning." Does Not Apply 05/11/2010 Bourbon-Marinated Flank Steak A 30-minute bourbon bath is all you need for juicy, tender, flavorful steak. Continue... Does Not Apply Source: Chow 05/08/2010 No Bake Cheesecake You can make Mom proud without even turning on the stove with this favorite recipe from Closet Cooking. Continue... Does Not Apply Source: Closet Cooking « Previous 1 2 Next »