Food Network Magazine - (08)August 2020

Alison Victoria Picks

a Really Fun Pool Float

This candied bacon is addictive, and Jeff uses it

for everything. He stuffs it into BLTs, crumbles

it on salads and sprinkles it on sundaes.

Preheat the oven to 350 ̊. Place 2 cups light brown sugar in a pie dish.
Gently press 12 to 14 slices of applewood-smoked bacon (not thick-cut) into the
sugar until mostly coated. Line a baking sheet with a wire rack and spray with
cooking spray. Arrange the bacon on the rack. Bake, rotating the pan halfway
through baking, until the bacon is super crisp and golden, 30 to 50 minutes,
depending on the thickness. Let cool on the rack.

When she makes vinaigrette,

Sunny curls a dish towel

around the base of the bowl

to stabilize it so she can add

olive oil with one hand and

whisk with the other!

Toss 8 thinly sliced strawberries, 10 cups

baby arugula and 4 ounces crumbled

parmesan in a large bowl. For the

vinaigrette, whisk 1 tablespoon each dijon

mustard and sugar, 2 tablespoons fresh

lime juice and ¼ cup fresh orange juice.

Add ¼ cup olive oil in a thin stream while

whisking. Taste and season with salt and

pepper. Toss the salad with some of the

dressing and serve the rest on the side.

Sunny Anderson’s

Strawberry-Arugula

Salad

Clear Rainbow 70"-long vinyl

chaise lounger, $79, funboy.com

Jeff Mauro’s Pig Candy

Jonathan Scott

Picks a

Rad Cooler

“

”

Igloo 20"W x 13"D x 13¼"H

polypropylene picnic cooler,

$68, urbanoutfitters.com

JULY/AUGUST 2020 ●FOOD NETWORK MAGAZINE 39

Jeff Mauro's Pig Candy

Floats aren't just for

pools-think lounging on

the lawn. It's where you'll

find me this summer!