We use Benton’s bacon, the meatiest, smokiest bacon around, in our plugs. If you have the Momofuku cookbook, you know the wonders and glories of Allan Benton, the man behind the smoky cured pork down in Madisonville, Tennessee. His product reigns supreme in punch-you-in-the-face bacon flavor. When he answers the phone himself to take your order, you know you are getting a handmade, superior product from a man who loves his art and keeps it simple—even though he has orders from all over the country to fill that day, many from big-name chefs and restaurants in NYC and beyond. I have been known to swap cookies for moonshine with this adorable man—both of us feeling like we’ve made out like bandits.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.