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
Here, shrimp and pancetta join forces with creamy instant polenta in an Italian take on a southern favorite, shrimp and grits.
Author: Ruth Cousineau
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: Nancy Oakes
Author: Bob Kinkead
Author: Geoffrey Zakarian
Author: Julia Child
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
Author: Lisa Ferro
Author: Jean Thiel Kelley
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: 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
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: Greg Patent
Author: Maggie Ruggiero
Author: John T. Edge
Crisp bacon and creamy avocado make this grilled cheese sandwich extra special.
Author: Land O'Lakes
Author: Grace Young
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: Lillian Chou
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
With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the...
Author: Patricia Wells
Author: Victoria Granof