A traditional Spanish 'tapas' item. You can also add a sprinkling of toasted breadcrumbs on top for a bit of extra crunch. May serve immediately or at room temperature.
Author: AshleyV
Author: Alice Marcus Solovy
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
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
Can't decide if you're in the mood for egg salad or potato salad? We've got you covered.
Author: Bryan Furman
These are delicious, easy treats that are just like Rumaki minus the liver.
Author: Monica Johnson
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
Author: Lisa Ferro
Author: Myra Goodman
Author: Edna Lewis
Author: Gina Marie Miraglia Eriquez
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
The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.
Author: Peter Reinhart
Author: Dorothy Duder
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: Marge Perry
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: Paul Flynn
Author: Pableaux Johnson
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
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.