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Entries tagged with 'lardons'

Kale with Bacon

Serious Eats therealchiffonade Post a comment

French in a Flash (Classic): Coq au Riesling

Serious Eats Kerry Saretsky 12 comments

This classic dish, Coq au Riesling, is a chicken stew with mostly the same components as Coq au Vin—except the vin in the recipe is not red, but a fresh, mineral-rich Riesling. The dish comes from Alsace, a region influenced by both French and German cuisines. I love this dish because it's lighter than traditional Coq au Vin, but still heavy enough to be considered comfort food. More

The Nasty Bits: Fat Is Flavor (Salad with Bacon and Egg & Spaghetti Carbonara)

Serious Eats Chichi Wang 9 comments

In this salad of greens made with lard and bacon, the richness of the fat complements the sharpness of the vinegar; only mustard is needed to bind the two. [Photographs: Chichi Wang] If I were ever to get a tattoo,... More

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