From the May issue of Bon Appetit Magazine…
- A reader from Los Angeles asked the editors of the magazine to track down a recipe for Hawaiian Seafood Chowder as prepared by the chef of Palm Terrace on the island of Oahu. This Polynesian favorite is made with thick cut bacon and lots of fresh seafood.
- Bacon and swiss chard pasta is a quick, vitamin rich meal to make for dinner.
- New Orleans Shrimp, Okra and Tomato Saute is also an easy weeknight meal to make, and bacon is one of the ingredients that makes this dish so hearty and filling.
- Orangette Molly Wizenberg reflects on her study abroad experience in Paris during college and her host mother’s cooking. Molly was exposed to a wide range of traditional French cooking, most notably the cheese souffle, but also everyday classics such as a casserole made with cheese, potatoes, onion, bacon and cream.
- Alex Palermo, a Los Angeles-based restaurateur, travels to the Italian region of Umbria where he tastes local dishes such as Pancetta Roast Chicken with Walnut Stuffing and Peas with Onions and Guanciale.