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Backyard BBQ
Saveur
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04/15/2013
Brigtsen's Jalapeño Shrimp Coleslaw
This creamy coleslaw accompanies pan-fried drum fish, baked oysters, scallops, and cornbread on the seafood platter at Brigtsen's restaurant in New Orleans.
Issue #155
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
07/03/2012
Corn Dogs
Spiked with cayenne and flavored with tangy buttermilk, this batter stands up to the robust weiners within.
Issue #148
06/08/2012
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
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
02/11/2012
New England-Style Baked Beans
Flavored with molasses, maple syrup, and rum, this filling bean dish is simple to prepare; all it takes is time. Six hours of cooking yields thick, rich results. Serve it with hearty brown bread to mop up its flavorful sauce.
Issue #145
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
06/29/2011
Potato Salad
This cool, creamy potato salad is spiked with pickle relish and red onion.
Issue #139
06/17/2011
Cheesy Corn Casserole
This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City.
Issue #139
06/13/2011
Watermelon Rind Pickles
Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats.
Issue #139
06/09/2011
Tennessee-Style Mustard Coleslaw
Classic mayonnaise-based coleslaw is bolstered here by the addition of mustard.
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
Carolina Hush Puppies
In North Carolina, oblong-shaped hush puppies are served with your plate of 'cue.
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
Barbecued Baked Beans
These classic baked beans are a barbecue side-dish staple.
Issue #139
05/20/2011
Brunswick Stew
This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans.
Issue #139
12/17/2010
Southern-Style Deviled Eggs
The secret to making these traditional Southern deviled eggs, from a recipe shared by home cook Sandra Livesay of Tarboro, North Carolina, is the addition of Durkee Famous Sauce and sweet pickle relish.
Issue #135
09/08/2010
Salatet Fassoulia (White Bean Salad)
Serve this garlicky, cumin-spiced Middle Eastern side dish with grilled lamb chops or chicken.
Issue #132
06/29/2012
Corn Relish
This bright-tasting relish is one of our favorite uses for summer corn.
Issue #130
06/03/2010
Mexican-Style Roasted Corn
The key to making this Mexican street-food and market-vendor snack is to char the corn on the grill and then brush it with mayonnaise so that the cheese, cilantro, and chile powder adhere to the kernels. Continue...
Issue #130
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