Bacon is nearly universally loved, even by those who shun pork (lamb, beef, or tempeh bacon, anyone?). Now, Food Network chef Giada De Laurentiis gives us another reason to celebrate the salty, ...

Some might call this cornbread-based casserole dressing; others, stuffing. I call it butter-rich; bacon- and chestnut-enhanced; and ridiculously, sinfully delicious. Semantics of name aside, this ...

Preheat oven to 400 degrees F. Prepare a 12-by-8 inch casserole dish with non-stick spray and set aside. In a large sauté pan, warm the oil on medium-high heat. Add both Italian and Chinese sausages ...

Wolfgang Puck's silky-smooth autumnal soup showcases sweet and earthy chestnuts with fruity ruby port and luscious heavy cream. In this festive dessert, Nigella Lawson uses meringue as a base for ...

There are countless versions of stuffing: classic, cornbread, oyster, some with fruits, some with nuts, some with fruits and nuts, sausage, mushroom, rice, crab, roasted veggie, and the list goes on.

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Pour off all but 2 tablespoons drippings from skillet. Add onions and ...

1. Cut the crusts off the bread and tear remaining loaves into 1-inch pieces; put into a large bowl. Toss with 2/3 cup olive oil. Spread on 2 rimmed baking sheets. Toast on staggered oven shelves in a ...

Wolfgang Puck's silky-smooth autumnal soup showcases sweet and earthy chestnuts with fruity ruby port and luscious heavy cream. Layered with earthy Swiss chard and meaty chestnuts, Justin Chapple's ...