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Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin.
This recipe comes from the Strongbow Inn where turkey is the name of the game.
In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.
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.
A hostess at Red Cat in New York City made a joke about "bacon tempura" one night-and chef Bill McDaniel created it.
This Southwestern-style recipe is a perennial favorite at the National Cornbread Festival.
We like ours with lettuce and cheddar, tamari sauce, and french-fried potatoes—is this your cheeseburger in paradise?
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
People have strong opinions about the Monte Cristo sandwich, a double-decker of Swiss cheese, ham, and chicken or turkey, battered, fried, and dusted with confectioners' sugar, served with jelly on the side.
The recipe for this flavorful salad is based on one in First You Take a Leek by Maxine J. Saltonstall.
This recipe proves that, sometimes, leftovers make the best breakfast of all.
There are few better ways to start the day than with a meal of freshly caught trout.
Tender pea shoots are natural partners for rich-tasting shrimp and bacon.
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This flavorful soup made with a healthy amount of bacon, garlic, and white wine will be sure to keep you warm on the first day of the New Year.
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