In the November issue of Food & Wine Magazine…
- The wait staff at Niche Restaurant in St. Louis, MO recommends the “Bacon and Eggs” – a sandwich of braised pork belly, brioche, and poached egg.
- Potato Chips with Chevre Pepper Jelly and Bacon is a Thanksgiving hors d’oeuvres option sure to please children and adults alike.
- Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce is enhanced with seared pancetta.
- Pork and Pink Bean Soup with Corn Muffin Croutons is a satisfying Fall soup made with thick sliced bacon.
- Wheat Berries with Pancetta and Roasted Apples goes nicely with Pork Tenderloin.