Backyard BBQ Recipes and Menus

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Marinate (12) Saute (5) Freeze (4) Roast (3) Slow Cook (2) Brine (1) Poach (1) Stew (1) Topic Recipe (197) 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 = "Occasion:Backyard BBQ,Cuisine:American"; var omni_pageName="saveur:"+omni_prop12; 06/29/2012 Corn Relish This bright-tasting relish is one of our favorite uses for summer corn. Issue #130 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 04/04/2010 Lobster Macaroni and Cheese This dish is served at Macbar, a Manhattan restaurant whose menu lists a dozen mac and cheese variations. Issue #129 04/04/2010 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 07/01/2010 Pimento Cheese Burger Pimento cheese is a popular burger topping in and around Columbia, South Carolina. The cheese gives so much flavor to the burger that you won't need ketchup. Continue... Issue #122 04/13/2010 Lamb Burger Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. Continue... Issue #122 07/29/2009 Huckleberry Crisps This dessert can be made with either fresh or frozen huckleberries or blueberries. Issue #122 07/13/2009 Cape Breton Potato Salad Stirring in the parsley, radishes, scallions, and celery at the last minute, after the potatoes have cooled, ensures a crisp, tangy salad. Issue #122 07/13/2009 ‘21’ Club Hamburger John Greeley, the chef at the ‘21’ Club in New York City, grinds beef chuck and beef round with a couple of tablespoons of duck fat to make this tasty burger. Issue #122 05/29/2010 Blueberry–Cherry Cobbler Fluffy biscuits top this quick cobbler, which is flavored with cinnamon and almond extract. Continue... Issue #121 05/27/2009 Redfish on the Half Shell The “half shell” in this classic Texas dish is actually the scales-on skin of the fileted fish. Issue #121 05/27/2009 Cabbage and Radish Slaw This fresh, tangy slaw goes well with Northern-Mexico style enchiladas. Issue #121 05/27/2009 Grapefruit Cake This citrus-spiked sheet cake is a Texas potluck favorite. 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 Cowboy Rib Eye This recipe for mesquite-grilled steak with onions rings comes from Dallas chef Stephan Pyles. Issue #121 05/27/2009 Crawfish Boil The crawfish boil is a Gulf Coast tradition of Cajun origin. Issue #121 05/27/2009 Cowboy Cookies These treats are from a beloved recipe of the former first lady Laura Bush. Issue #121 05/27/2009 Barbecue Rub Spice rubs like this one are essential to Texas-style barbecued beef brisket. Issue #121 « Previous 1 2 3 4 5 . . .10 Next »