Cured Meat

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

There is no higher calling of the humble Brussels sprout than this cheesy, crispy, can't-stop-eating sheet-pan pizza.

Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.

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

Impress all of your friends with a beautiful spread that costs less than $20—and can be sourced from the deli counter.

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.

Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).

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.

Delicata works in this pasta recipe because it cooks quickly in the pan, but you could sub slices of acorn squash or any roasted vegetables you want.

Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.

You’ll probably have some of this deliciousy bacony butter leftover from this recipe, in which case you should probably serve it atop a juicy steak. Obvs.