The Return of Cheap Eats The Dominican smashburgers, swordfish tortas, and mortadella bagels in this story all cost less than anything from Carbone.

Salty, fatty, savory, meaty, and delicious any time of day, cured pork is a special ingredient that carnivores adore. "The aroma of fresh cured meats can't be denied," says Peter Parrota of Calabria ...

Carbonara is not just a pasta dish: it is an icon of Italian cuisine, a concentrate of history, technique and passion. However, there is one mistake that many people continue to make, often without ...

In America, we live and die by bacon — what carnivore can argue with the salted, smoked belly of a beast, fried to an irresistible crisp in its own fat? So while I’ll be the first to cozy up to a ...

This is the second in a series of pieces profiling Colorado-grown products…and what some local restaurants do with them. Read the first installment, on Hazel Dell mushrooms, here. Sticky, fragrant, ...

A recent year in Italy taught me that the pig is the king of its gastronomic jungle. Italians heart hogs. They prepare every imaginable part in every imaginable manner: cured and roasted and braised, ...

“The other small plate I enjoy is the housemade spaghetti with guanciale and fried poached egg. The title itself is a mouthful. This small plate arrives with a crispy skinned fried poached egg (panko, ...

Preheat oven to 425 degrees. Fill a medium pot with salted water and bring it to a boil over high heat. Once boiling, add farro and cook until tender, 18-20 minutes. Drain, toss dry and set aside.

Guanciale is some God-tier cured pork – fry it off and the fat will season anything you cook in it beautifully Eleanor Steafel is a feature writer whose work spans an improbably broad range of topics, ...