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Narrow Results You've Selected: Summer Grill/Barbecue Recipe Remove all Source Saveur (162) Chow (7) Smitten Kitchen (4) The Kitchn (4) Epicurious (3) Show all... 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Middle Eastern (9) Other (9) Central/South American (8) French (8) Gluten-Free (7) Greek (7) Mediterranean (7) Caribbean (6) Quick & Easy (6) Simple (6) Southern/Soul Food (5) Spanish/Portuguese (5) Vegetarian (5) Indian (4) Vegan (4) Chinese (3) Healthy (3) Japanese (3) Southwestern (3) Thai (3) Vietnamese (3) African (2) Eastern European/Russian (2) Kid-Friendly (2) Tex-Mex (2) English/Scottish (1) Moroccan (1) Occasion Backyard BBQ (111) Easter (5) Birthday (3) Cocktail Party (2) 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 = "Topic:Recipe"; var omni_prop8 = "Season:Summer,Technique:Grill/Barbecue,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 07/18/2008 Grilled Bratwurst with Shoestring Gremolata Fries Garlic and lemon coated fries are the perfect accompaniment to a hearty bratwurst. Issue #113 12/20/2012 Rib-Eye Steaks with Chimichurri Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice with the asado, or grilled beef, of Argentina. Issue #103 05/18/2012 Marinated Flank Steak Flank steak, also known as London broil, isn't the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time — in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary — and the carve it across the grain into thin slices before serving. Issue #103 05/31/2007 Grilled Mussels Pine needles impart a delicious, smoky tang to the mussels in a classic terrée de moules, or mussel bake, which is traditionally done on the beach. Issue #103 01/16/2008 Grilled Tomato Salsa Grilling the tomatoes and chiles imparts a lovely, smoky char to this salsa. Issue #96 05/25/2012 Salmon Glazed with Rosemary- and Lemon-Infused Honey The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor. Issue #95 01/17/2008 Grilled Oysters Wrapped in Alaria Seaweed Alaria seaweed, similar to wakame, is found from Alaska to central California. This tasty sea vegetable can be used in a variety of dishes. Issue #95 01/17/2008 Lamb Kebabs with Eggplant These delicious kebabs are served off the skewer on a bead of roasted eggplant and fresh cilantro. Issue #95 01/28/2008 Grilled Chicken with Lemon Leaves Cooking with lemon leaves imparts a bright flavor and aroma to many dishes. Issue #93 01/28/2008 Mozzarella Grilled with Lemon Leaves The key to this dish, based on one served at Da Paolino in Sorrento, is to use the freshest lemon leaves available. Issue #93 03/06/2007 Green Mango Salad with Grilled Beef This refreshing salad celebrates the staples of Vietnamese cuisine: Asian basil, peanuts, and fish sauce. Issue #85 03/06/2007 Grilled Skirt Steak with Grilled Chiles Fiery red chiles give tender skirt steaks an unexpected—though not unwelcome—kick. Issue #78 03/06/2007 Grilled Pork Tenderloin with Jezebel Sauce Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why. Issue #78 12/12/2005 Grilled Sausage with White Beans This recipe comes from Ristorante La Botte in Stresa. Issue #78 10/05/2007 Grilled Oysters with Butter Sauce (Huîtres Grillées au Beurre Blanc) Grill these oysters over grapevine cuttings if you can get them. Issue #77 10/05/2007 Grilled Sea Bass This recipe for grilled sea bass was given to us by a French oysterman we visited in a small coastal of France. Issue #77 12/05/2005 Grilled White Asparagus with Mushroom Mayonnaise Grilling imparts a smoky flavor to these delicate spears. Issue #75 03/06/2007 Persian Ground Meat and Onion Kebabs This is our adaptation of a popular Iranian dish made with beef, lamb, and a pinch of saffron. Issue #73 07/26/2011 Grilled Mushrooms The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables. Issue #68 07/20/2007 Classic Hamburger The higher the meat's fat content, the juicier the burger will be but the more it will shrink; we prefer 80 percent lean beef. Issue #60 « Previous 1. . . 3 4 5 6 7 . . .12 Next »