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Roast a chicken on your grill with a can of beer flavored with garlic and liquid smoke flavoring for a smoky and tender chicken they'll love.
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You can replace the smoked sausage in this fritatta with other meats or even vegetables. This recipe is great for using up leftovers.
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This smoky treat is low in carbs, making it a perfect snack if you are on the keto diet; use asparagus spears or sliced peppers for dipping.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Stack up all the components of an antipasto platter for a sandwich that's molto bene.
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Warm leeks over smoky bacon cream with crisp hazelnuts.
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This grand burger is a custom blend of ground prime rib, brisket, skirt steak, and tenderloin, topped with bacon and triple-cream cheese. The recipe is also delicious with a mix of chuck and sirloin.
cooking.nytimes.com
In Paris’s small neighborhood cafés and bistros, kitchens are extremely small, consisting often of no more than a small wooden cutting board and a wall mounted heavy-duty toaster oven At lunchtime a hot open-faced tartine — bubbling with fragrant cheese — is a popular menu choice Similar to a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted
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Wild chanterelle mushrooms and bacon combine wonderfully in this impressive and elegant starter.
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This spicy sandwich with bacon, avocado and bacon is excellent for college dorm rooms, small kitchens, rushed cooks!
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Crimini mushrooms are stuffed with Cheddar cheese and bacon. This appetizer is an impressive and irresistible accompaniment to any meal.
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The holy trinity of tastiness: pork, bacon, and apples.