This is a club you want to be a part of. Lindsay from our Communications team shows us how to spice up a classic standby.
Make this soup as part of a holiday menu or re-purpose use leftover sweet potatoes for a lighter meal the next day. Makes 2 quarts
Snappy green beans get party-ready with a sharp, mustardy dressing and a generous scattering of crisp bacon. Serves 8
Who can resist chips and dip, especially when the dip is full of bacon-y goodness? If you want to dress things up in a surprising way, spoon a small dollop on good potato chips and serve as a passed hors d’oeuvre. We guarantee they’ll disappear in a flash. Makes about 2 cups
A Spanish tortilla - layers of thinly sliced potatoes bound with egg, is traditionally cooked in a large skillet and cut into wedges. We like to make individual tortillas using a muffin tin. For these to cook properly, your potatoes must be very thinly sliced, which is why we recommend using a...
Autumn’s best flavors dress up this simple to make and easier to eat bread stuffing. If you forget to leave your bread out overnight to dry, baking it in a 250F oven for an hour or so will do the trick. Serves 8 to 10
Individual quiches lend a festive air to a weekend brunch. If you have any left over, wrap them tightly and freeze—reheated in the oven, they make a terrific quick dinner, paired with a green salad. Makes 12
It’s no surprise that almost anything wrapped in bacon is delicious. It’s also one of the easiest appetizers you can make.