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cooking.nytimes.com
With pliant skins surrounding a rich mash of potatoes and cheese, Julia Hlinka’s pierogies are the epitome of satisfying northern Slovakian farm food Instead of the traditional sheep's cheese, she uses American cheese — a reminder of her move to the United States in the 60s — which melts into the potatoes She tops the pierogies with bacon as a treat
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Finally, a kale salad we can truly get behind.
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This great way to use kale has everything you could want in a salad: the creaminess of avocado, the tanginess of apple, the crunch of almonds, and, of course, the delicious magic of bacon.
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These BLT egg bites make the perfect weekday breakfast you can prep ahead of time and enjoy as quick-fix leftovers the next day.
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This is a delicious French dish. I think an American would call it a potato casserole of some type. Now that I am in France, I am trying to experiment for my honey's sake!
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Bow-tie pasta with slices of sweet potato, diced Canadian bacon and tomato puree form a harmonious dish of varied flavors, shapes and colors. We use sage here, but if you dont care for it, try the same quantity of thyme instead.
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How to wow holiday dinner guests? Stuffing a pork loin with more bacon.
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Green beans marinated overnight in Italian-style salad dressing, and then wrapped with bacon and broiled.
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Get Basil Infused Fettuccine with Bok Choy and Crab Meat Sauce Recipe from Food Network
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Toss together chicken strips, crumbled bacon, Parmesan cheese, and homemade croutons to make a tasty Caesar salad-style filling for pita bread halves.
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Tangy feta cheese and spinach make a zesty stuffing for chicken wrapped with bacon.
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For a vegetarian frittata, omit the bacon and toast pitas in olive oil instead.
Ingredients: herbs, eggs, heavy cream, milk, bacon, pita