SAVEUR’s Favorite Recipes of 2011

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JAMES OSELAND
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 » Back to The SAVEUR Editors’ Favorite Recipes of 2011 » Todd Coleman