Thanks to Bryan M. from Pennsylvania, who won the Applegate 2010 Recipe Challenge for providing this scrumptious recipe for “Fiesta Potato Salad.” Serves 4
In the case of this cobb salad (featuring our Sunday bacon and organic chicken), compiling the ingredients is basically the whole deal. However, to stay with our format, we'll pass along this instruction... Serves 1
This colorful salad begs to be made in the height of summer when a host of heirloom tomatoes beckons at the farmers market. Slice large tomatoes and simply halve or quarter any small cherry or grape tomatoes. Consider serving the salad over crostini for an easy appetizer, or tucking in some...
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
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 recipe for these open-face sandwiches is a classic 1950s favorite, combining the unbeatable combo of melted cheese and crisp bacon. Serve them with a simple Bibb lettuce salad and a bowl of our Creamy Potato and Ham Soup for a terrific meal - our kind of comfort food! And on that note, here's...
Does this classic really need a description? We think not, but you'll be happy to give this recipe a try. Serves 6
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.