Chances are, you probably have bacon in your fridge right now. And if you’re like me, you love it. Making bacon at home is not rocket science; people make a big deal about it because it takes some time and a little planning, but it is so worth it. The first step is curing pork belly with salt, sugar, maple syrup, and pink salt, which contains sodium nitrite. The main purposes of the cure are to prevent any bacterial growth on the meat and draw out some water. To store, tightly wrap in plastic and keep in the fridge for up to two weeks. If for some crazy reason you don’t eat it all in a week, you can cut it into pieces, label and date it, and freeze for up to three months. Bacon is best smoked, but if you don’t have a smoker at home, you can roast the pork belly in the oven as directed in the recipe. When bacon is called for in recipes throughout this book, it is uncooked.
Turn humble onions into this thrifty yet luxe pasta dinner.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.