Bacon

No bacon grease splatter all over your stovetop—and always-crisp-but-never-burnt-bacon.

Breakfast bowls shouldn’t take 2 hours to make; this one is ready in about 20 minutes.

We follow the three tenets of traditional Southern cornbread: No sugar added, no flour, and baked in a cast-iron skillet.

Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.

This cut of pork was put here to make up happy.

A creamy puréed soup with delightful crunchy things sprinkled on top.

Stop scorching your steak and burning toasted nuts. Sometimes you need to take things nice and slow.

It’s a cliché that bacon makes everything better, but in the case of these carnitas, it’s definitely true.

Because the fat is flavoring the waffles, look for high-quality, smoked deli bacon. 

Bacon so thick, you can measure it with a ruler.

Cooking bacon in the oven on a sheet tray is so hands-off, so splatter-free, and so easy, it just might convince you to eat a lot more bacon in the future.

Making bacon in the oven, instead of a skillet, is easier, way less messy, and better for your kitchen than cooking it in a skillet. You're welcome.

You’re going to get what seems like a lot of dressing from this wedge salad recipe, but all those crevices in the iceberg lettuce will use it up.

A recipe for the best flour tortillas of your life.

Tart cherries, bacon, ricotta, and pickled jalapeños—these are the pizza toppings we dream about.

Three words: bacon-fat tortillas.

Ground turkey is hardly the stuff of flavor fireworks, but turkey sausage, preseasoned and ready to cook, tends to have great flavor right out of the package.

If you don’t want to make the chicken stock from scratch for this congee recipe, simmering some store-bought broth with a few slices of bacon and ginger for 20 minutes or so will give you a huge head-start on flavor.

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

They're smoky, salty, and ready to be sprinkled on everything.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

You’ll be thanking yourself (and us?!) the next time that breakfast sandwich craving hits.

Lemon makes the perfect foil for carbonara’s salty richness. You may never go back.

We would eat pretty much anything topped with mashed potatoes.