Culture SAVEUR’s Favorite Recipes of 2011 Published Feb 1, 2012 10:00 AM Culture SHARE 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 MORE TO READ RELATED Reservation Apps Have Come for the Cocktail Bar It’s getting harder to drop in for a drink. Is that a bad thing? READ NOW RELATED How to Up Your Salad Game, According to America’s Favorite ‘Salad Freak’ Jess Damuck says it's time to embrace more eye-catching ingredients and globally inspired dressings. RELATED Excited For Fall Baking? Here’s How to Navigate the Wheat Shortage Extend your flour supply with these practical tips and easy swaps.