In the November issue of Bon Appetit…

  • A recipe for Radicchio Lasagna with Pancetta from Osteria Ca’ D’Oro Alla Vedova, a wine bar in Venice, Italy.
  • A recipe for Garlic Roasted Chicken with Fingerling Potatoes and Bacon from The Kitchen Table Bistro in Richmond, VT.
  • What’s better than turkey for Thanksgiving? How about a Pancetta-Sage Turkey with Pancetta-Sage Gravy. “Salty Italian bacon flavors both the turkey and the gravy.”
  • Use leftover turkey bones from Thanksgiving to make a turkey stock for Turkey Chowder with Wild Rice, Crimini, and Pancetta.
  • If you’re tired of cooking after Thanksgiving and need an idea for a quick meal, try Spicy Shrimp and Grits with bacon.