Cured Meat

This lattice-topped, make-ahead casserole is almost too pretty for its own good.

This yolk-heavy carbonara is beyond creamy—without cream!—with a heady mix of peppercorns (you can substitute black pepper for all and it's still great). It's unlike any clumpy carbonaras you've had. It's a pasta worth mastering.

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

This recipe is inspired by one in Mollie Katzen’s book The Vegetable Dishes I Can’t Live Without. Heads up! This recipe calls for already cooked spaghetti squash.

Cutting the meat into two smaller pieces reduces cooking time, but it’s the roast first, brown later “reverse sear” that’s game-changing in this recipe.

First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon, leaving out the anchovies, and using a vegetable stock or water.

Breakfast casserole with bacon, loaded with eggs, cheese and bacon, and finished off with an avocado and tomato topping.

A rich, creamy soup with a hint of jalapeno, bacon bits, and a light cheddar cheese flavor.

Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.

This figs recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.

A healthy dose of olive oil gives this rosemary-infused bread a rich, moist crumb and pale golden hue; it also helps it keep a little better than other European-style breads. Among other things, this is a wonderful and unconventional loaf for sandwiches.

The beauty of oven omelets and frittatas is that they need no crust (unlike a quiche). Fortunately, the slow cooker does this job well—the eggs stay moist and tender thanks to the steady, low temperature. Be ready to serve and eat the frittata as soon as it is done cooking; for the best texture and flavor, do not let it stand on keep warm. The frittata needs maximum surface area to cook, so it works best in a large oval slow cooker. Serve with fried potatoes, or fruit salad and ciabatta toast.

Most kids today only know pre-popped or microwave popcorn. For more flavor and the much-deserved anticipation, there is nothing like the stovetop method. For best results use a heavy-bottomed pot with a tight-fitting lid and a good handle.

Get all the garlicky, herby flavors of classic Italian Porchetta in a roast chicken.