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Entries tagged with 'James Villas'

Cook the Book: Smoky Oven-Roasted Spareribs

Serious Eats Caroline Russock 6 comments

As one might expect, in a book called Pig: King of the Southern Table there's a lot of talk about barbecue. But for those of us who live outside the realm of real barbecue, and might not even have the luxury of an outdoor space to grill James Villas has kindly shared this recipe for Smoky Oven-Roasted Spareribs. Yes, they are oven roasted, and no, they are not real barbecue but, for coming out of a conventional oven these ribs are pretty spectacular. More

Cook the Book: Tarpon Springs Greek Burgers

Serious Eats Caroline Russock 8 comments

Although these Tarpon Springs Greek Burgers from Pig: King of the Southern Table by James Villas have their roots in Greek flavors and culinary traditions, the evolution of the recipe is truly American in nature. Originally served in diners in Tarpon Springs, a town on the west coast of Florida, the Greek proprietors surely would have preferred to make these patties with lamb. But in the South, pork was plentiful and inexpensive and so the Greek pork burgers were born. More

Red Cabbage, Tangerine, and Bacon Salad with Bacon Vinaigrette

Serious Eats Caroline Russock 1 comment

The following recipe is from the May 19 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! As you might assume, Pig: King of the Southern Table by James Villas isn't the most... More

Great Smoky Bacon, Country Ham, and Sauerkraut Pie

Serious Eats Caroline Russock 5 comments

This Great Smoky Bacon, Country Ham, and Sauerkraut Pie is a savory pie somewhere between a quiche and choucroute. I know the combination doesn't sound all that appealing at first, but in this case it really works. A custardy mix of eggs and cream are mixed with caramelized onions, sauerkraut, and caraway seeds, all poured into a pie crust that's been brushed with Dijon mustard. On top of that goes chopped country ham and a bit of chopped parsley—it does wonders to lend a lightness to what's otherwise a very serious pie. More

Cook the Book: Bacon-Pimento Cheese Bread

Serious Eats Caroline Russock 3 comments

Pimento cheese is one of my all-time-favorite desert-island foods, so when I came across this recipe for Bacon-Pimento Cheese Bread I was instantly in love. Incorporating all of the ingredients for pimento cheese into a loaf of white bread along with some crisp bacon seemed almost too good to be true. And of course, there was the even more intriguing possibility of spreading the bread with a little more pimento cheese. More

Cook the Book: Candied Pecan Bacon

Serious Eats Caroline Russock 10 comments

I'm going to go out on a limb here and declare that this Candied Pecan Bacon from Pig: King of the Southern Table by James Villas might very well be the best cocktail hour snack ever. I realize that this is a bold statement but once you've tried these crisp, sweet and salty strips of pecan-crusted bacon you'll surely be on board. Making this might require a little more effort than, say, putting out a bowl of olives or nuts, but the payoff is worth it. Paired with some bourbon-based cocktails, it doesn't really get any better. More

Super Bowl Snacks: Bacon-Cheddar Popcorn

Serious Eats Ed Levine 7 comments

©iStockphoto.com/hidesy Serious bacon lovers know that if bacon had a team in the NFL, it would most certainly be in the Super Bowl. So if you're having people over for the big game, or even if you're watching with immediate... More

Super Bowl Snacks: Bacon, Cream Cheese, and Horseradish Dip

Serious Eats Ed Levine Post a comment

Serious bacon lovers know that if bacon had a team in the NFL, it would most certainly be in the Super Bowl. So if you're having people over for the big game, or even if you're watching with immediate family,... More

Super Bowl Snacks: Bacon and Shrimp Fingers

Serious Eats Ed Levine 1 comment

Serious bacon lovers know that if bacon had a team in the NFL, it would most certainly be in the Super Bowl. So if you're having people over for the big game, or even if you're watching with immediate family,... More

Sunday Brunch: New England Apple and Bacon Griddlecakes

Serious Eats Ed Levine 3 comments

Today's Sunday Brunch recipe is adapted from James Villa's excellent Bacon Cookbook. It makes a stack of thick, intensely flavored griddlecakes—especially if you use pure maple syrup. And if you do use pure maple syrup for this, make sure you... More

Cook the Book: German Bacon Cookies

Serious Eats Adam Kuban 3 comments

And here's a bacon-filled dessert you can make over the weekend, now that you've got some extra time. In Germany, these cookies are known as Speckkuchen, and, as James Villas, author of The Bacon Cookbook, says, rarely do you find... More

Cook the Book: Wilted Spinach and Avocado Salad With Warm Bacon Dressing

Serious Eats Adam Kuban 1 comment

You've probably had a salad with bacon bits at some point in your life. But why not go all in with this Wilted Spinach and Avocado Salad With Warm Bacon Dressing? It's from this week's Cook the Book, The Bacon... More

Cook the Book: Alsatian Bacon and Onion Tart (Tarte Flambée)

Serious Eats Adam Kuban 4 comments

You might also know this Alsatian Bacon and Onion Tart as tarte flambée or flammekueche. James Villas—author of this week's Cook the Book, The Bacon Cookbook—recommends trying to find fresh pot cheese in a specialty grocer, but if you can't,... More

Cook the Book: French Cheese and Bacon Puffs (Gougères)

Serious Eats Robyn Lee 8 comments

In their simplest form, Gougères, a savory French choux pastry, are only flavored with Gruyère cheese. But what if you have some bacon lying around that? That bacon needs a home. A light, puffy, cheese-flavored home. Bake a batch of... More

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