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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.