CultureSAVEUR’s Favorite Recipes of 2011JAMES 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 »Keep ReadingWeed Grows Wild in the Land of the GodsBy ARBAB ALI & NADEEM SARWARThai Sugar CookiesBy AUSTIN BUSHThai Fried ChickenBy AUSTIN BUSHDecades of Travel Inform This Guide to Southern Thai CookingBy JESSICA CARBONEWhy You Should Heart Artichokes (If You Don’t Already)By BENJAMIN KEMPER13 Excellent Restaurants to Try in NashvilleBy ELLEN FORTWhere to Stay in London If You Want to Eat Like RoyaltyBy WILL HAWKESThe Origins of Spaghetti all’Assassina, the Pasta That Breaks All the RulesBy DAN PASHMANCookbooks Have Always Been Political—Whether Readers Knew It or NotBy JESSICA CARBONESee AllContinue to Next StoryADVERTISEMENTADAD