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
Author: Tracy Gensler
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
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
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
Step one: Crisp bacon. Step two: Turn bacon fat into an addictive warm vinaigrette. Boom.
Author: Claire Saffitz
Author: Bill Smith
Author: Lisa Zwirn
Author: Carolynn Angle
Author: Bon Appétit Test Kitchen
Author: Pableaux Johnson
Author: Jennifer Iserloh
Author: Molly Stevens
Author: Molly Stevens
Salty pancetta, luxurious pine nuts, and the bitter flavor of broccoli rabe come together in this simple pasta dish.
Author: Kristine Kidd
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...
Author: Janet Fletcher
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
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 the ultimate turkey sandwich.
Author: Ruth Cousineau
These dangerously addictive little bites fueled countless 1950s and '60s bridge parties from Greenwood Mississippi, to Greenville, South Carolina, before...
Author: Editors of Garden & Gun
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: Pam Anderson
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
These keto muffins have only four ingredients, are low-carb, and keto-friendly. Amazingly delicious!
Author: Amanda T