Confession: I have often heard people rave about spaghetti carbonara but I just couldn’t imagine eggs combined with my pasta so shrugged off ever giving it a try. Yesterday, when trying to come up with a non-PBJ answer to “What’s
With the 4th of July upon us, I was trying to think of a patriotic-themed recipe to include in this week’s newsletter. The classic wedge salad came to mind–with its red tomatoes, white dressing (more on that, below), and blue
For those looking for a great-tasting, you’re-in-control-of-the ingredients option for bacon, we encourage you to try fresh side. What is this thing called fresh side? you ask. Well, it is essentially bacon before it becomes bacon–i.e. uncured/fresh pork belly
We have come to love Brussels sprouts at Becker Farms! Typically, I prepare them by lightly tossing in a little oil, seasoning with salt and pepper, and then roasting them in the oven, adding freshly grated Parmesan cheese once done.
I really enjoy making soup and really, really enjoy eating this soup! It’s hard to go wrong with the key components of potatoes, bacon, and cheese. Because it is such a rich soup, I feel better eating it with the
In the city where I grew up, I used to love having lunch at Dad’s Deli–they offered all sorts of sandwiches, soups, salads, desserts, and more. One of my favorite side dishes was a hot baked potato salad; I had
Source: Claire Robinson- 5 Ingredient Fix Ingredients: 1 pound thick sliced bacon (check out our specials!) 1/2 cup maple syrup 1 tsp Dijon mustard Finally ground black pepper, optional Directions: 1. Preheat oven to 400 degrees F. 2. Line a
No matter how well I think I know my husband, from time to time he will either say or do something that makes me stop and say to myself (and occasionally out loud) “Did I hear that right?” or “Did