In this issue
Issue #82
Smoky bacon combined with rich, pungent stilton makes these cheesecakes extraordinary.
Torta di Pane, the best known dessert in Tocino, Switzerland, is the favored way for locals to use leftover bread.
This eggnog like concoction may be served both as a beverage and as a sauce for dessert.
The bacon fat makes this chicken taste as though it was kissed by a salty smokey flavor.
This classic spinach salad recipe comes from The Fannie Farmer Cookbook.
This delicious, decadent bacon is so good, it isn't just for breakfast.
A hostess at Red Cat in New York City made a joke about "bacon tempura" one night-and chef Bill McDaniel created it.
Phoebe Lawless, a pastry chef at the Magnolia Grill in Durham, North Carolina, invented these unusual but delicious truffles.
