Currants soak up balsamic dressing before being added to pancetta for a quick vinaigrette for dressing red cabbage.
Author: Maria Helm Sinskey
The first time I made these, not a crumb was left and I was lucky some even made it to the table. Great as an appetizer or served with a salad.
Author: lgmarge
Can't decide if you're in the mood for egg salad or potato salad? We've got you covered.
Author: Bryan Furman
Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
Author: Nick Nutting
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 but retain their shape.
Author: Julia Sullivan
Author: Dorothy Duder
Author: Lisa Ferro
This recipe is a huge hit at my Christmas parties, but it's great for every occasion. Salty-crispy bacon and sweet pineapple. Yummy!
Author: Karen D.
Author: Edna Lewis
Homemade back bacon, a salty and sweet treat! It can be eaten after smoking or pan-fried afterwards. I like it on an egg and English muffin breakfast sandwich.
Author: Mike E
Author: Myra Goodman
Tucked under a butter- and herb-rubbed bird, savoy cabbage, thick-cut bacon, and simple potatoes meld into a caramelized, smoky, and irresistibly-tender trifecta.
Author: Mindy Fox
A perfect and wholly unique pasta blend of eggs, bacon, pasta and Italian seasonings. Great for Father's Day! Pasta Papa was created by Hugo's Restaurant in West Hollywood, CA by the Hugo's family.
Author: richlor
Author: Marge Perry
Author: Paul Flynn
I made this for a friend who has a deep love for bacon. It reminds me a lot of pancakes and bacon.
Author: EssJay
Author: Peter Reinhart
Author: Pableaux Johnson
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
The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.
To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.
Author: Victoria Granof
Author: Gina Marie Miraglia Eriquez
Pieces of bacon really enhance this spicy clam dip, that has been a mainstay in the family for over forty years. Best served with ridge type potato chips. Serves around ten, although two can do a number...
Author: George Appleby
Lemon makes the perfect foil for carbonara's salty richness. You may never go back.
Author: Chris Morocco