I’ve encountered many people who are shocked that I eat real pork bacon, being that I’ve kept off fifty-five pounds for close to twenty years. Others are shocked that I include it in my cookbooks. The interesting thing to realize is that center-cut bacon—real pork bacon that’s 35 to 40 percent leaner than other pork bacon—is often as lean as most turkey bacon, yet it tastes like real bacon because it is. The flavor is much stronger than turkey bacon and doesn’t have that turkey aftertaste many brands of turkey bacon do. When buying fish, I often opt for frozen individually wrapped fillets. They’re usually fresher than those I find at the fish counter, and I buy them when they go on sale so I can always have some handy in my freezer.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.