Sweet and a bit salty, with a hint of spice: this is completely divine on hot buttered toast at any time of the day.
Author: Rachel Allen
Malfatti-literally "badly made"-are not as tricky to shape as you think. This sturdy gnocchi-esque dumpling dough is a breeze to work with.
Author: Ignacio Mattos
Author: Jasper White
Fèves au Lard These beans boast two staples of Montreal cuisine -sweet maple syrup and rich salt pork.
Author: Bon Appétit Test Kitchen
Author: Eloise Davison
Author: Jim Fobel
These rolls can be assembled 2 days ahead and refrigerated. If you want to serve them alongside pork or turkey, simply add them to the same oven in the last 40 minutes of roasting time.
Author: Donna Hay
I have made many variations of this over the years, only not with pasta sauce before. This recipe has evolved from a recipe I found on AR for tomato gravy. I have discovered that using the pasta sauce...
Author: traceyposner
Author: Libbie Summers
Author: Douglas Rodriguez
Chewy cheese cups hold crisp lettuce, salty bacon, and fresh tomato in this low-carb version of a BLT. The cheese cups are chewy in a good way, like the browned edges of cheese pizza or lasagna that gets...
Author: NicoleMcmom
Author: Bon Appétit Test Kitchen
Combining two of my favorite foods... this sounds unappealing, but it's really delicious!
Author: Lauren Schiebel
Try this amazing Bacon-Asparagus Tart from Delish.com at your next brunch party!
I like to garnish soup with croutons-it's a classic combo for a reason. Brioche is a good choice for making croutons because it's so buttery, and the bacon lends a hint of smoky, savory flavor.
Author: Naomi Pomeroy
Author: Allison Kave
Author: Alex Palermo
Adobo sauce lends a new flavor to this hot turkey sandwich with crisp bacon and melted American cheese.
Author: Land O'Lakes
Author: Andrea Albin
Author: Lidia Bastianich
Author: Marie Simmons
Author: Edward Lee
Author: Bon Appétit Test Kitchen
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



