These delicious, crunchy cheese puffs are everyone's favorites (we suspect it's the natural bacon that makes them so irresistible). The dough can be made a day ahead, refrigerated, and baked while the dough is still cold. Makes about 30
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.
Winter is the season for grapefruit and oranges. (Really. You could look it up.) The bright flavors of this salad are perfect for a chilly day - you can taste sunshine in every bite. Serve it with good crusty bread and some cheese for lunch or a light supper. 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
It's a short, sweet, simple, tasty (we could go on with adjectives, but you must be getting hungry) sandwich recipe that is calculated to satisfy! Serves 1
The traditional BLT has grown up. It's a little more sophisticated than you may remember it. Now it's rBGH-free, uses tasty Swiss cheese and slow-cooked ham … but you can depend on it being as friendly, satisfying and delicious as ever … or better! Serves 2-3
Any salad recipe (like this one) that includes natural bacon is bound to be a big hit. This is a great way to use those tiny thin asparagus that can go limp and watery when cooked. The bacon and Romano add all the saltiness that you need to this salad. Serves 4
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