Cured Meat

Winter’s answer to the grain bowl, this feels super hearty and satisfying.

To make the finished dish less of a knife-and-fork affair, remove the braised chicken from the bone, shred it with a couple of forks, and then stir it back into the tomato-kimchi sauce.

A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.

Thick slab bacon is key to this dish. Buy it packaged if you can find it or from the butcher.

Adding oysters and bacon incorporates textural contrasts and bold flavor hits to up the intrigue.

Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it’s magic.

Yup. We've found something better than bacon.

When all else fails, just add toast.

To serve these for brunch without waking up at the crack of dawn, make the dough the day before and chill overnight.

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

A Mexican corn-inspired dip and an insane bacon-and-egg sandwich are among the restaurant recipes our readers want to cook at home this month.

If you can’t find guanciale, use an equal amount of chopped bacon or pancetta in its place.

This is what happens when a French salad collides with an iconic bacon-egg-and-cheese.

Bacon grease is liquid gold. Here's how to render it the right way—and make the most out of it in your cooking.

Energy-packed flaxseed and protein-rich chia seeds give these flapjacks a lot more staying power.

Are filled pastas still good at room temperature? This tortellini recipe proves that they are; if you don’t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.

Who doesn’t love a wedge? Ask your butcher to cut slab bacon into thick slices (about ¼") to yield nice meaty pieces once they’re crisped on the grill.

Some of the best cured meats on the planet await those willing to scale a mountain in the Swiss Alps.

This seafood paella recipe requires organization and slicing and dicing in advance. But once the paella gets going, the process is pretty seamless—and the rewards are huge.

Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.

At Rioja, in Denver, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.

Pork provides so much more joy than just bacon and barbecue. Chef Kevin Gillespie shares 6 awesome new ways to cook it.