Author: Ruth Cousineau
Quickly sauté spring asparagus and top with bacon, crispy fried pickled shallots, and Chinese white soy sauce.
Author: Jonathan Wu
Author: Bruce Aidells
Author: Bon Appétit Test Kitchen
Prepared separately, the filling for these crispy cakes is folded inside for serving. Fry leftovers in a pan the next morning and top with a poached egg...
Author: Molly O'Neill
The rich flavors of crispy, tender chicken and smoky bacon complement the fresh, bright notes of this hearty dinner salad perfect for two.
Author: Mindy Fox
Author: Molly Stevens
Black-eyed peas are easy to overcook, so go slow and steady when simmering, and don't forget to taste often to check their doneness. They should be creamy...
Author: Julia Sullivan
Author: Pableaux Johnson
Can't decide if you're in the mood for egg salad or potato salad? We've got you covered.
Author: Bryan Furman
Serve this dip with veggies. It can also be used as a salad dressing. Add more bacon if you wish.
Author: Cheryl C.
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 potato-cheese gratin may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.
Author: Tom Parker Bowles
Author: Lisa Zwirn
Author: Bon Appétit Test Kitchen
Author: Molly Stevens
A delicious non-sweet breakfast muffin alternative featuring the classic combination of bacon and corn.
Author: Marsha Eibert
Author: Diane Rossen Worthington
Author: Bon Appétit Test Kitchen
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
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
Author: Bobby Flay
My father and his Chinese 'brother's' recipe for the best deep fried shrimp, now famous in our town. If you have leftover bacon, don't worry; you can deep...
Author: Ramey Bekish
Step one: Crisp bacon. Step two: Turn bacon fat into an addictive warm vinaigrette. Boom.
Author: Claire Saffitz
Author: Susan Ueki
Author: James Villas
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
The cheater's braise: Bring cold grocery store rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.
Author: Anna Stockwell
Author: Jennifer Iserloh
Author: Julie Wilson
Author: Bon Appétit Test Kitchen