This potato-cheese gratin may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.
Author: Tom Parker Bowles
I've been trying a variety of scones lately at the local cafes but they're usually sweet. I decided to develop a recipe for a savory scone that I think...
Author: Michael
Salty pancetta, luxurious pine nuts, and the bitter flavor of broccoli rabe come together in this simple pasta dish.
Author: Kristine Kidd
Author: Carolynn Angle
Step one: Crisp bacon. Step two: Turn bacon fat into an addictive warm vinaigrette. Boom.
Author: Claire Saffitz
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Author: Molly Stevens
Author: Lisa Zwirn
Author: Janet Fletcher
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: Pableaux Johnson
Author: Bill Smith
Author: Jennifer Iserloh
Very kid-friendly! I made this one morning when I was craving French toast and came up with the idea to put bacon inside it somehow! Yummy! The measurements...
Author: Crista Aresti
This is one of the best appetizers I have ever made. They always go within 15 minutes whenever I bring them to a party.
Author: Lydia
Can't decide if you're in the mood for egg salad or potato salad? We've got you covered.
Author: Bryan Furman
This recipe is used for smoked pork and bacon, and will work for Canadian bacon as well This bacon needs lots of smoke.
Author: Dave
This chicken is nice for an outdoor meal - grill some corn alongside, and set out a bowl of coleslaw. Or broil the chicken, boil the corn, and serve it...
A recipe for the classic French dish. Serve at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette.
Author: Maria Helm Sinskey
Author: Ruth Cousineau
Quickly sauté spring asparagus and top with bacon, crispy fried pickled shallots, and Chinese white soy sauce.
Author: Jonathan Wu
We love Bar Harbor clam juice, which has no salt added and a gentle, briny flavor. It's a good stand-in for when you don't want to bother making fish stock...
Author: Claire Saffitz
This is the ultimate turkey sandwich.
On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always...
Author: Julia Sullivan
Smoky bacon, crunchy shredded lettuce, and a zesty dressing-what's not to like?
Author: Bryant Ng