If you're going to do it, we believe in doing it authentically. In Tuscany, the garlic toast is placed in the bottom of the bowl and the stew is lovingly ladled over it to absorb the savory broth.
Thanks to Bryan M. from Pennsylvania, who won the Applegate 2010 Recipe Challenge for providing this scrumptious recipe for “Fiesta Potato Salad.” Serves 4
Here's an idea you might like … In the Applegate Kitchen we love using fresh peas when they are in season. We blanch them in boiling salted water until just tender before adding them to the skillet. Serves 4
An easy cake with our favorite ingredient- Bacon!
We choose wild salmon over farm-raised. Farmed fish are fed mainly on soy-based pellets and tend to have a milder flavor. It's a no-brainer for this salmon recipe. Serves 4
A whole generation (heck, several generations) grew up on PB&J (peanut butter and jelly). Welcome to our “grown-up” version of this classic sandwich recipe, featuring ripe bananas and crispy bacon. Serves 1-2
Try this satisfying spin on a B.L.T. Pickled red onions—a classic Mexican condiment—should be in everyone’s fridge. They perk up any type of sandwich, as well as tacos, salads, and humble beans and rice. And they couldn’t be easier to make. How to make tomato heart The oblong shape of grape...
When your energy is flagging in the afternoon, reach for this protein-rich snack. If you have the components made ahead, it takes only a minute to put together. Serves 2