Cured Meat

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. 

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?"

This weekend brunch project is a springtime party showstopper.

It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience!

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.

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

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

Sweet. Spicy. Bacon. What’s not to like?

Split pea soup is a lot like your favorite pair of slippers—it might not look like much, but boy does it make you feel all warm and fuzzy inside.

We're topping all of our braises with bacon from now on.

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

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.

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.

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

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.

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

We would eat pretty much anything topped with mashed potatoes.