Fatty,soggy, and burnt are words you never want to hear applied to your bacon. Scott Vermeire of Prather Ranch Meat Co. offers a quick and easy primer on bacon perfection. He also addresses the very important question of flipping: when to do it, and how often. Once you've learned how to cook your bacon perfectly, you're going to need something to serve it with. Here are some breakfast recipes from the CHOW Test Kitchen.
Scott Conant Cooks Spicy Summer Pasta - Hanging with Harris
Billy Harris makes a Spicy Summer Pasta with Scott Conant in this episode of Hanging with Harris.
Started From - Umber Ahmad
Former investor banker Umber Ahmad recounts her road from Wall Street to running a bakery in the East Village.
A good Reuben sandwich is a perfect balance of flavors and textures, and this one delivers. Good rye bread, crisped in butter, holds generous layers of Thousand Island dressing, rich corned beef or pastrami, crunchy sauerkraut, and nutty, melty Gruyère or Swiss cheese that oozes beautifully into the other ingredients.