Bacon has become a culinary star again, and there are now so many flavors of bacon and ways to enjoy it—traditional smoked bacon, jalapeño bacon, turkey bacon, bacon candy, bacon salt, bacon cocktails, and—the most unusual—bacon ice cream! There are even bacon clubs that deliver different kinds to your door every month. It’s the bacon that gives these tacos their flavor. My preference is a natural, nitrate-free, applewood or hickory-smoked bacon that I buy as a slab, rather than presliced, so I can cut strips as I prefer them, about three-eighths inch thick. Most grocery stores and butcher shops sell thick-cut bacon. Also available is center-cut bacon, which is leaner with a higher yield of meat, much like very lean Canadian bacon (which is actually cured pork loin), in extra-thick slices. Wild boar bacon (see Sources, page 167) is particularly tasty for this recipe.
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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.