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cooking.nytimes.com
This recipe is by Florence Fabricant and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This easy and delicious twice-baked potato casserole made with Cheddar cheese and bacon bits will be everyone's new favorite side dish.
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This is a great easy appetizer which is savory and great! Blue cheese (but if you don't like blue ... use cheddar. I like gorgonzola honestly, crispy bacon...
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An eggy quiche rich with cream and bacon is a traditional favorite. Using a premade pie crust makes it easy. Best served warm, not piping hot.
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A good-luck bowl of kicked-up, spicy black-eyed pea soup seasoned with cumin, dry mustard, chili, and curry powders is a terrific way to launch the New Year. Top with crumbled bacon, shredded cheese, parsley, green onions, and crumbled bacon to add even more flavor.
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Bread cubes are tossed with bacon and onion and baked with apple juice and butter for a super easy homemade stuffing for Thanksgiving.
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Bake all the best breakfast foods into one pan for a quick breakfast-for-dinner casserole complete with hash browns, biscuits, bacon, and eggs.
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Cauliflower, green beans, and bacon are tossed with a buttery sauce and topped with grated mozzarella cheese for a rich and creamy side dish.
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Mushroom sauce coats bacon-wrapped chicken nestled on a bed of dried beef. This recipe is doubled or tripled easily to feed all comers.
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Steak is seasoned with Montreal seasoning and then rolled around mushrooms and bacon in these easy steak rolls you can throw on the grill.
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Bacon, red pepper, and green peas add color and flavor to a fried rice dish that makes a great substitute for the same old potatoes.
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This loaded breakfast skillet with potatoes, bacon, onions, eggs, and Cheddar cheese makes a hearty and delicious breakfast or brunch dish.