Cured Meat

This winter salad with peak season bitter greens, salami, and crispy chickpeas is hearty enough on its own, but not so over-the-top that you can’t also pair it with pasta for dinner.

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time. 

This lasagna version of carbonara includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style.

This recipe is high-favor and low-maintenance, perfect for all your end-of-summer entertaining.

Deb Perelman is all about feeding her kids the healthy stuff. But she’s willing to make an exception for this perfect sandwich.

Here’s one classic, perfectly executed BLT. Plus, grilling the bacon will save your kitchen from a greasy mess.

It's called the Ideal Meat Formula. Look it up.

Your answer to the age-old question "What can I make ahead of time and throw in my bag to feed myself (and, okay, my friends) when we finally make it to the beach/park/festival/fireworks?"

And no, we don't mean macaroni salad.

This weekend brunch project is a springtime party showstopper.

Give a store-bought bird a new identity by simmering it in a quick tomato-bacon braise.

Kabocha squash is made for purées.

Cooking potatoes twice—once in water, and a second time in hot oil—is hands-down the best way to achieve extra-crispy potatoes at home.

You can call it beef bourguignon if you want to sound fancy—nobody has to know how much easier it is than the French classic.

Bright citrus and fresh-ground pepper put a festive spin on two party staples: Cured meat and Marcona almonds.

Dinner salad shouldn’t feel ascetic. That’s why we called up bacon, cheese, and crispy mushrooms.

This chicken-meets-bacon-meets-sausage-meets-sauerkraut showstopper takes only 25 minutes in the oven.

This party-ready dish hits all the right notes—bready, fatty, pickle-y—in a single bite-sized portion, delivering maximum satisfaction with the least amount of friction.

A veg-forward cookbook that puts meat in its place (as a handy way to let vegetables shine).

This satisfying veg-forward dish proves that sometimes the role for meat is as a supporting actor helping to make green things shine.

Lentil soup is a Rent Week classic, especially when it's cold outside...and you have to buy a credenza.

You and 14 of your closest friends.

This Polish hunter’s stew features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.

A flavorful chicken stew that gets every iota of value from the chicken bones.