All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.
Who says Brussels sprouts aren’t comfort food? When roasted with potatoes and pancetta, nearly anything becomes a comfort, we say.
Warm lentil salad, filled with the earthy flavor of lentils, slab bacon, onions, and shallots, is tossed with a walnut oil dressing. A fantastic side dish.
There’s cornbread. And then there’s cornbread enhanced with bacon, corn, and good ol’ bacon drippings. Just as God intended, folks who’ve made it have been saying.
We’re bringing back fusion cuisine in style with this unabashedly American burger and its Spanish-inspired accoutrements.
Sheet pan dinners are not only trendy but they’re a weeknight lifesaver, too. Less dishes to wash, less time spent in the kitchen and loads more flavor.
America’s Test Kitchen comes through with a different, yet utterly brilliant, way to cook potatoes. They’re tender, crisp, and full of bacon.
Sorta makes you wonder how you got this far in life without thinking to try this, eh?
Take a cue from Paris bistros and make this a menu staple. Bitter greens. Classic vinaigrette. Homemade croutons. Crisped bacon. Hard-boiled eggs. Simple yet superbly satiating.
Maple Sriracha bacon isn’t just the title of this simple recipe, it’s the ingredient list as well. Which means you probably already have everything you need on hand.