The only place to start with something so absurd yet perfect as this dish is in the middle. The bacon is ready to flip in about a minute and a half. The edges get super-crispy (who has ever noticed before that bacon has corners?), while the lean inside stays wet and meaty. And the fat actually firms and ripples, like lardo that’s been working out. Suspense builds when you flip the bacon and crack the eggs on top. It’s awful—like watching a landslide threaten to wipe out your village—as the egg whites run toward the edge of the hot brick, but the salt is so hot they rapidly lose steam (pun intended) and sizzle to a halt, with at most just a few rivulets dribbling over the sides of the block. The whole thing is done in less than 5 minutes. Take a bite and things get weirder still, with the sheen of salt simmering underneath the egg and bacon instead of on top, and a jumble of textures—creamy, crunchy, chewy, juicy, fatty, fleshy, and eggy.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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 is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.