Christmas: ‘A Recipe for Tradition’


hristmas is our favorite time of year. While we get to perform on the Great Stage in the Christmas Spectacular, we also get to be reminded of what the holiday season is truly about: Making memories with family, friends and loved ones.

While the holidays are our busiest season, and many of us are away from home, it’s special for us to celebrate with our Radio City family at the Hall: The cast, crew and our fellow Rockette sisters come together for a delicious meal.

Whether you’re hosting or attending, a simple charcuterie board can be a super impressive contribution to the party. The idea is to just overload it with raw and pre-made treats—think raw almonds, cashews and pistachios, good crackers or bread, natural meats and cheeses, fresh fruit, pickled veggies, mustards, olives and other marinated goodies!

Serves 8 | Total Time: Less Than 30 Mins


  • 2 pounds green beans, trimmed
  • 1 (10-ounce) package fresh pearl onions
  • 1 (8-ounce) package Applegate Naturals® Sunday Bacon® Brand, chopped
  • 2 tablespoons olive oil, or as needed
  • 2 tablespoons grainy Dijon mustard
  • 2 tablespoons apple cider vinegar
  • Salt and freshly ground black pepper


  1. Bring a large pot of well-salted water to a boil. Add the beans and boil until bright green and tender, about 5 minutes. Use tongs to scoop out the beans and place in a colander to drain. Set aside.
  2. Add the pearl onions to the boiling water and boil until tender, about 5 minutes. Drain well. When cool enough to handle, trim and peel the onions.
  3. Cook the bacon in a skillet over medium heat, stirring occasionally, until it is very crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Measure how much bacon fat is in the pan; there should be about 2 tablespoons.
  4. Return the bacon fat to the skillet over medium-low heat and add enough olive oil to equal 4 tablespoons total fat. Add the mustard and cider vinegar and stir to combine well. Season to taste with salt and pepper.
  5. Toss the beans and the onions with the hot dressing; taste and adjust the seasonings.
  6. Transfer the vegetables to a serving dish and top with the crisp bacon.