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'Mato Sammidges
Main Course | The Washington Post, August 13, 2008
These are rich sandwiches made without bread: A combination of soft herbed cheese and bacon goes between thick slices of tomato, then the short stacks are breaded and sauteed on ...
Avg. Reader Rating: [None]
Bacon and Cheddar Corn Bread
Bread | The Washington Post, March 5, 2008
Cut this corn bread into generous squares and serve it warm from the oven. For the best texture, corn bread should be mixed only enough to moisten the ingredients. Pouring ...
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Bacon and Egg Salad
None | The Washington Post, April 23, 2008
This version of a French bistro salad has enough “good stuff” to quash fears that a salad is not adequate for dinner. It requires a little cooking, but frying bacon ...
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Bacon-Wrapped Broiled Salmon
Main Course | The Washington Post, January 16, 2008
This preparation is especially good for weekly salmon eaters who are looking for something different. Cookbook author James Villas notes that this dish is popular in Norway, made with a ...
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Best Brussels Sprouts Ever
Side Dish | The Washington Post, November 18, 2009
What to some people makes these the best Brussels sprouts ever is the fact that they don't taste strongly of Brussels sprouts. The bacon gives them a deep, rich flavor ...
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Bistro Beef Stew
Main Course | The Washington Post, January 14, 2009
This recipe can be made in a 4- to 5-quart slow cooker. Beef stew is a slow-cooker classic. In this version, the wine helps tenderize the beef and adds an ...
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BLT Steak's Lobster Cobb Salad
Appetizer | The Washington Post, July 18, 2007
According to BLT Steak's chef Laurent Tourondel, the original cobb salad was invented in 1937 at Hollywood’s famous celebrity hangout, the Brown Derby. The original salad was made with chicken, ...
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Braised Beef With Red Wine and Bacon
Main Course | The Washington Post, October 19, 2005
This is a simplified take on the classic beef bourguignon. Cook with a red wine that's medium-bodied, but not too earthy, such as a shiraz or Chianti. While it's not ...
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Braised Brussels Sprouts
Side Dish | The Washington Post, February 15, 2006
This is Stephanie Witt Sedgwick's hands-down favorite way to cook them. This method gives Brussels sprouts an almost-melting quality. Bacon imparts a smoky flavor here, but it's not essential; the ...
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Braised Red Cabbage
Side Dish | The Washington Post, December 17, 2008
Smoky bacon, the sweet-sour play of brown sugar and red wine vinegar give this dish a nice balance of flavor. MAKE AHEAD: The cabbage is best made just before serving ...
Avg. Reader Rating: [1]
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