Author: Bruce Aidells
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: Bon Appétit Test Kitchen
Author: Seamus Mullen
Author: Lewis Rossman
Author: Melissa Roberts
Author: Zanne Stewart
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
Author: Chris Schlesinger
Author: Tom Colicchio
Can't decide if you're in the mood for egg salad or potato salad? We've got you covered.
Author: Bryan Furman
Author: Hannah Levitz
Author: Kristin Donnelly
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
A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.
Author: Alison Roman
Author: Fred Thompson
Author: Susan Spungen
Author: Marge Perry
Calico beans are a satisfying cross between chili, baked beans, and a sloppy joe filling. Full of a homemade barbecue-style sauce, these calico beans are meaty, tangy, salty, and deliciously perfect for...
Author: Annalise Thomas
Author: Julie Wilson
Author: Lillian Chou
Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.
Author: Anna Stockwell