Parsley and Onion Salad and spaghetti
Editor-in-Chief I knew of barbecued spaghetti before we featured it in our June issue, but it wasn't until tasting it that I realized it's the dream of what an American spaghetti dish can be, one that hits all the pleasure points: salty, faintly sweet, and smoky.
See the recipe for Barbecue Spaghetti » I'm a great lover of parsley, but this salad was revelatory: using it not as an herb but as a green, playing with the sharpness of the onion and the sweet citrusy vinaigrette. For me, it's the ultimate side dish -- and it's a great sandwich condiment, too.
See the recipe for Parsley and Onion Salad » Onion rings have been a guilty pleasure for me since my first encounter with them at age 4 at an A&W;, but these are the best, the ur-onion ring: brittle, crackly, salty perfection.
See the recipe for Beer-Battered Onion Rings ». Todd Coleman

Last year, we published 485 recipes in the pages of SAVEUR over the course of 9 issues. While every recipe we run is tested and tested again, there are some dishes every year that we bring out of the test kitchen and into our homes, making them in our own kitchens well beyond the issue’s newsstand dates. Executive editor Dana Bowen brings the banana pudding from issue #139 issue to potlucks and picnics, while associate food editor Ben Mims declares the 2011 SAVEUR 100 recipe for koshary “nothing short of the best dish in the world.” Take a look at all the SAVEUR editors’ picks for their favorite recipes from the pages of our 2011 issues.

See all the SAVEUR editors’ favorite recipes in the gallery »