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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 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.
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Warm leeks over smoky bacon cream with crisp hazelnuts.
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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.
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These jalapeno poppers are wrapped in turkey bacon, which is a little bit lighter than regular bacon; they are a hit at every party!
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Tasty refried black beans are worth the time to prepare when made with turkey bacon, jalapeno, chicken stock, and cilantro. This also makes a great savory spread for bread.
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Baked turkey bacon-wrapped chicken tenders seasoned with smoked paprika are the perfect balance of smoky and sweet--they taste like they came straight off a barbecue grill.
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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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Horseradish-flavored mayonnaise gives these jumbo cheeseburgers topped with bacon, lettuce, red onion, and avocado a delicious kick of heat.
Ingredients: burgers
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If you are vegan or vegetarian, this fake bacon recipe using rice paper, liquid smoke, salty miso, and sweet maple syrup is a must-try.