Chef Anne Burrell shares her secret to impressing guests without breaking a sweat. Her tender Sausage Stuffed Quail, wrapped in bacon and served with a port wine sauce, are elegant for a special occasion but easy enough for a weeknight. Her Tarte Flambee, cracker-thin and smothered in a creamy sauce with caramelized onions and smoky bacon, is equally crowd-pleasing and surprisingly cinchy. Celebrate the flavors with a glass of Alsatian Gerwurztraminer wine.
Chef Alex Guarnaschelli goes for the nostalgia factor when she stacks up crispy bacon, relish-topped tomatoes and vinegar-tossed lettuce on toasted bread.
A Bloody Mary is the ultimate brunch staple, but the bacon sends it over the top! The saltiness is an essential component, and Brian Balthazar teaches us tips and tricks to making this spicy beverage as beautiful and aesthetically pleasing as it is tasty.