Lately you can’t pick up a food magazine without coming across another ode to bacon, which really is one of the most seductive ingredients ever cured. But there’s more to the story than the American ...

Lately you can’t pick up a food magazine without coming across another ode to bacon, which really is one of the most seductive ingredients ever cured. But there’s more to the story than the American ...

A riff on the bistro classic seen in most French restaurants, we’ve substituted our duck bacon for the pork lardons. The smoky duck fat and rich egg yolk create a sinfully good dressing for this ...

6 ounces thick-cut bacon, sliced crosswise into 1/4-inch-thick lardons 2 teaspoons Dijon mustard 2 tablespoons sherry vinegar 1/2 teaspoon finely grated garlic 3 tablespoons extra-virgin olive oil ...

'You can easily swap boiled quail's eggs for poached hen's eggs if you prefer,' says Hix - Matt Austin A version of one of those all-time great French classics and ...

Coast Packing Company’s 8th Annual #LardLovers Recipe Contest celebrated the perfect mix of creativity, tradition, flavor and innovation. As a leading supplier of animal fat shortenings like lard and ...

Get Marc Meyer's quick, easy brunch recipes. Jan. 15, 2009 — -- Chef Marc Meyer has spent two decades cultivating seasonal and sustainable cuisine. Now, he's sharing some of his brunch recipes ...

Endive and Roquefort Salad with LardonsTom ValentiYield: 4 salads Cook the lardons in a sauté pan over medium-high heat until well-done, about 6 minutes. As the lardon are cooking, cut the endive in ...

Most of us long for the authenticity of old-fashioned recipes, in which farm-fresh ingredients contribute honest flavors. Free-range eggs, with their sunny, orange yolks; freshly churned butter ...

I was first introduced to tarte flambée with the explanation that it’s France's answer to pizza. In fact, it’s not much like pizza at all, apart from being very thin and savoury. As it is made with ...