Water chestnuts effortlessly absorb smoky, meaty flavor for a crispy Christmas appetizer that takes minutes to make, and ...

Preheat the oven to 375°F. Cut the bacon strips in half crosswise. Wrap a piece of bacon around each water chestnut and secure with a toothpick. Place the water chestnuts in a 9-by-13-inch baking dish ...

Place water chestnuts in a small bowl, cover with soy sauce, and let soak for a few minutes. Remove and wrap chestnuts with one piece of bacon and secure with toothpicks. Place in baking dish. Top ...

Preheat your oven to 375-degrees F. Mix together the maple syrup, liquid smoke, paprika and salt/pepper. To a resealable bag, add the marinade and the mushrooms. Gently massage and allow to marinate ...

1 can whole water chestnuts, drained 24 pieces bacon, cut in half ½ cup brown sugar 24 toothpicks Wrap water chestnuts with pieces of bacon, secure bacon with toothpick. Put in pan, cover with brown ...

Bacon as a breakfast item has been around for over a century, though the sweet and smokey meat doesn't just come in physical form anymore. Bacon is no longer just a side to your breakfast — it's a ...

Often served bite-sized and on a skewer, this old-school appetizer embodies tiki-cuisine: bold, Asian-American fusion with ...

I'm very much a child of the '80s, so a lot of the comforting recipes I remember from my childhood come from that time. My uncle Wen used to make these for every holiday, and I still love them.

More redolent, more heady, more burnished, a Thanksgiving table laden with lustrous golden turkey, velvety dark-green kale, burnt-sienna sweet potatoes is probably the richest feast of the year. In ...