In this class, FNK's Vivian Chan will show us how apples can add extra depth to a creamy potato and cheddar soup that's topped with crispy bacon, cheesy croutons and fresh chives.
You may be thinking this is a breakfast version of fried rice, and it very well could be! The bacon fat that renders out in the beginning to help cook the remaining ingredients outdoes itself for its depth of flavor and savoriness.
When you see bok choy, you might think stir-fry, but Dana treats it like a hearty green, wilting it and softening it in bacon drippings. Then she adds big, creamy butter beans and a splash of vinegar. Serve this easy side dish right out of the pan.