Author: Seamus Mullen
Julia Child's world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your crisper, and drinkable wine.
Author: Victoria Granof
Author: Lewis Rossman
Author: Bon Appétit Test Kitchen
Who says pigs can't fly? Take a few boneless pork chops, add some bacon and a little creativity, and Pig Wings are on the menu! The bacon adds great flavor and keeps the loin meat from getting dry. These...
Author: Ray "Dr. BBQ" Lampe
Serve this dip with veggies. It can also be used as a salad dressing. Add more bacon if you wish.
Author: Cheryl C.
Author: Bruce Aidells
Can't decide if you're in the mood for egg salad or potato salad? We've got you covered.
Author: Bryan Furman
Author: Melissa Roberts
Author: Tom Colicchio
Author: Bruce Aidells
Author: Zanne Stewart
Author: Chris Schlesinger
Author: Kristin Donnelly
Author: Susan Spungen
Author: Fred Thompson
Author: Hannah Levitz
A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.
Author: Alison Roman
Lemon makes the perfect foil for carbonara's salty richness. You may never go back.
Author: Chris Morocco
This is the way to get crisp bacon without having to constantly turn it, watch over it, or get burnt by splatters of grease. It 'fries' up flat and doesn't curl, which looks great beside a breakfast plate...
Author: JOYCE
Author: Susan Herrmann Loomis
Author: Melissa Roberts
Author: Melissa Roberts
Author: Julie Wilson