Cured Meat

There’s marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.

If you like stuffing with smoked oysters, you’ll like it even more with tart lemons on top.

If you have leftover "everything" spice, stir it into Greek yogurt drizzled with olive oil for a savory breakfast.

If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type. This is part of BA's Best, a collection of our essential recipes.

Use a very sharp cheddar to make this—it’s the difference between pimiento cheese and cheesy mayonnaise.

Think of this pasta from Tosca as a carbonara, but with tomatoes in place of the eggs.

What’s better than cheese and crackers for lunch? Salami, too! Use whatever hard cheese and cured meats you prefer.

The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes.

Park 121 makes its own zucchini pickles for these messy (in a good way) sandwiches.

Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

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A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat.

“The contrast of tender radish and crisp bacon is even better with a little cider vinegar.” –Brad Leone, test kitchen manager

Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.

Make sure to have fresh bread on hand to soak up any extra dressing in the bowl.

“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor

Semi-pearled farro has had some of its outer kernel removed, which allows the starch to release and create a creamy sauce while cooking.

As if an oyster po’boy and a BLT had a baby; this appropriately messy sandwich achieves the ideal texture-and-temperature contrast when the oysters are still warm from the fryer.

Tailor this blue plate special to your taste—you could add spice to the potatoes, sub sausages for bacon, scramble the eggs, omit the onions, or add fresh herbs. While it’s great for brunch (chase it with a nap), we’d also love to eat this for breakfast or dinner.

Crispy, cheesy, bacon-y—they're an irresistible snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.

It might seem like a long time, but cooking the bacon until it’s well-done means it’ll stay crisp at the table.

Diminutive and sweet Hakurei turnips are in season and perfect for this dish; find them at farmers’ markets.