Julia Child's world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your...
Author: Victoria Granof
Make this cabbage dish instead of coleslaw. Not that there's anything wrong with coleslaw and sauerkraut, but cabbage has more potential.
Author: Mark Bittman
Author: Julia Child
Here, shrimp and pancetta join forces with creamy instant polenta in an Italian take on a southern favorite, shrimp and grits.
Author: Ruth Cousineau
Author: Geoffrey Zakarian
Author: Nancy Oakes
A blend of whole grain and country breads gives this stuffing just the right deep, earthy flavor, while cider and vinegar-spiked golden raisins lend a...
Author: Mindy Fox
Author: Bob Kinkead
Author: Lisa Ferro
Who says pigs can't fly? Take a few boneless pork chops, add some bacon and a little creativity, and Pig Wings are on the menu! The bacon adds great flavor...
Author: Ray "Dr. BBQ" Lampe
Author: Jean Thiel Kelley
Author: Ruth Cousineau
Author: Maggie Ruggiero
Fèves au Lard These beans boast two staples of Montreal cuisine -sweet maple syrup and rich salt pork.
Author: Andrea Albin
This figs recipe is sweet, salty, sticky, and acidic-everything you want in a one-bite appetizer.
Author: Claire Saffitz
Author: Maggie Ruggiero
Author: Greg Patent
This is an elegant and different appetizer. Fresh figs are stuffed with goat cheese, covered in pecans, wrapped in bacon, then broiled to perfection.
Author: SWEETCHEFDIANE
Author: Grace Young
Sweet and a bit salty, with a hint of spice: this is completely divine on hot buttered toast at any time of the day.
Author: Rachel Allen
Author: John T. Edge
Author: Lillian Chou
Author: Victoria Granof
Crisp bacon and creamy avocado make this grilled cheese sandwich extra special.
Author: Land O'Lakes
By using heavy duty aluminum foil and creating some valleys for the bacon fat to flow results in perfectly flat, perfectly crisp, yet still succulent strips...
Author: Chef John
Stuffed with bacon, sausage, cheddar cheese, spinach, and mushrooms, this incredibly filling omelet should be cut in wedges for multiple servings.
Author: Nick Korbee