Bacon

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 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.

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.

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.

Think of this recipe as your favorite bacony wedge salad reimagined as an additive party snack.

Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.

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

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