- Bacon, Egg, and Cheddar Scones
- Garth Brooks’ Favorite Breakfast Lasagna
- Grilled Portobello Mushrooms
- Seared Rib Eye Steak with Cinnamon
- The Revolver Cocktail
- Grilled Lobster
- Garlic, Chile, and Cumin Roast Chicken
- Skillet Bacon Cheeseburger with Crispy Fried Onions
- Ina Garten’s Waffle Iron Hash Browns
- Sweet and Spicy Chicken Wings
- Chili Cheese Fries
- Salted Chocolate Peanut Butter Tart
- Blueberry Custard Pie
- Father’s Day FAQs
- 16 Dad-Approved Father’s Day Recipes Recipe
This will be the fourth Father’s Day to come and go since my dad passed in 2020. I haven’t written much about him lately. I’m not sure why.
I think of him often. The countless varieties of fruit he grafted in the backyard. The grapes he grew to make his own wine. His magnificent garden. The house he built and that my mom still lives in. So many things.
I’ve ignored every Father’s Day since he died. I didn’t do anything to honor the day. I think it had much to do with not wanting to feel the loss.
This year, though, I’m ready to celebrate him. Celebrate the man he was, the man who gave me an unimpeachable example of kindness, warmth, and caring.
One of his all-time favorite dinners was my mom’s carne assada com vinha d’alhos (Portuguese roast beef with wine and garlic). He asked for it at Christmas, Easter, his birthday, and even Thanksgiving at times. I think I’ll make it this year and raise a glass of lovely Portuguese red to him. Pai, sua bênção.
Happy Father’s Day to all the great gents out there.
Bacon, Egg, and Cheddar Scones
My family is absolutely hooked on these breakfast scones. This recipe started me on a scone spree! I can’t stop making them.
The only thing I’ve changed is that after shaping it into a disk, I place it in the freezer for about 15 minutes. Then I slice pizza style and brush with cream instead of egg. Don’t cut them too large, or they tend to lose their shape.
I’ve experimented with using more bacon, but after four slices, I find it overpowering. Make these scones…your family will love them.Barbara M.
Garth Brooks’ Favorite Breakfast Lasagna
Grilled Portobello Mushrooms
Seared Rib Eye Steak with Cinnamon
The Revolver Cocktail
Great drink recipe. Very mellow and with a hint of coffee that blends well with the whiskey, I chose Bulleit. I had to sample two or three to make sure I understood the flavors!!!Eric
Garlic, Chile, and Cumin Roast Chicken
Skillet Bacon Cheeseburger with Crispy Fried Onions
Ina Garten’s Waffle Iron Hash Browns
Sweet and Spicy Chicken Wings
Chili Cheese Fries
I made these chili cheese fries for football last Sunday, and they were an immediate hit! So much flavor and easy to make.MaryKay
Salted Chocolate Peanut Butter Tart
Blueberry Custard Pie
Father’s Day FAQs
In North America, Father’s Day is celebrated on the third Sunday in June and recognizes fathers and grandfathers who have assumed parenting roles. In other countries, the holiday is celebrated in different months of the year, but most recognize it by giving gifts and cards.
The holiday originated in Spokane, Washington, in 1910 by Sonora Smart Dodd, who, along with her many siblings, was raised by a single father. She wanted to create a holiday that would honor him to complement Mother’s Day. Father’s Day wasn’t officially recognized as a holiday until 1972.
What’s your favorite food to serve on Father’s Day, or how do you celebrate Dad? Share your ideas in a comment below.
16 Dad-Approved Father’s Day Recipes
- 14 cups store-bought or home-popped popcorn, (from 1/2 to 3/4 cup kernels)
- 1/2 cup cooked and crumbled bacon, (about 4 slices)
- 1 cup granulated sugar
- 12 tablespoons butter, plus more for the baking sheets and spatula
- 1/2 cup light corn syrup
- 2 to 3 tablespoons bourbon
- 1 teaspoon vanilla extract
- 3/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- Preheat the oven to 250°F (121°C). Line 2 rimmed baking sheets with parchment paper and butter the parchment.
- Discard any unpopped kernels from the popcorn. Divide the popcorn and crumbled bacon evenly between the baking sheets.
- Place the sugar, butter, and corn syrup in a 2-quart or other deep-sided saucepan. Bring to a boil over medium heat, stirring constantly. Remove the pan from the heat and carefully stir in the bourbon, vanilla, salt, and baking soda. Be aware that the baking soda is going to make the mixture boil and bubble like you’re in trouble, but you’re not. It’ll simmer down quickly.
- Immediately pour the bourbon syrup evenly over the popcorn and bacon and, working quickly, toss everything with a lightly buttered spatula to coat it. (If you prefer, transfer the mixture to a large pot and toss it in there.)
- Spread the popcorn mixture in an even layer and bake for 50 to 60 minutes, stirring every 15 minutes. You want the candied popcorn to be sorta dry to the touch and, you know, done.
- Spread the popcorn on a fresh sheet of parchment paper to cool, breaking apart large clumps once the popcorn is not too hot to handle. The popcorn will become crisper and crunchier as it drops in temperature. Store any leftover popcorn in an airtight container.
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Nutrition information is automatically calculated, so should only be used as an approximation.