Ah, bacon. We use it in every meal, from breakfast straight through to dinner and even on into dessert. While it can seem like a messy endeavor, cooking bacon on the stovetop is the classic way to crisp up those delicious strips of smokey goodness and it's dead simple to boot. Read on for our step by step guide, including tips for choosing a good pan, dealing with splattering, and getting rid of that lingering fried bacon smell. More

Poached eggs sure do cause a lot of anxiety. Ostensibly, this is a quick and easy breakfast to go with a side of toast. But when confronted with a pot of boiling water and a raw egg, things can start to feel a little...squirrely. Don't be intimidated! Poaching eggs is easier than you think.

Pancakes get high marks for being one of the most comforting of comfort foods. What this means is that everybody has their family favorite, resulting in thousands of recipes to choose from. But here's one with a unique twist, a shortcut actually, that hands-down produces the best pancakes I have ever made. More

There are many reasons why I wouldn't mind being a houseguest of my favorite British cook and cookbook author Nigel Slater, but his nightly ritual of making up a pot of yogurt for the next day is near to the top. For over 30 years Nigel has been whisking up a small bowl of milk with a few tablespoons of live yogurt and milk powder and leaving it on the counter to rest overnight, wrapped up tight in a thick towel. By the next day, he has a lovely bowl of thick, silky yogurt. Now that's a way to start your day! More

Eggplants were on sale at the market this week, so I picked one up and challenged myself to do something other than fry it. Since fried eggplant is so delicious in dishes like Eggplant Parmesan, I think it tends to be my easy go-to answer. I had something else in mind this time: an afternoon snack with a quick, delicious tahini dip that would carry us through until dinner. More

Although we all love a good home cooked meal, sometimes they can be stressful if you're not a "throw something together" type person. As a result, it's easy to order in, go out or just munch on that random bag of potato chips in your cupboard. Here are five ways that will make eating at home easier to do and remember! More

You probably already know that roasting winter vegetables turns them soft, caramelized and irresistible. But what you might not know is that tossing them with a three-ingredient dressing of miso paste, lime juice and walnut oil gives them a savory, bright and beguiling flavor that will make people wonder why the roasted vegetables you make are so much better than the roasted vegetables they make.

My mom used to make homemade Chex Mix when we were growing up, so while I don't buy many packaged snacks these days, I sometimes grab a bag of Chex Mix as a guilty-pleasure treat. When I saw this recipe for Chocolate Coconut Chex mix last week, I knew I was in for trouble. More

I've never in my life come across bad mashed potatoes. (I take that back. Potato flakes and a blender are coming to mind.) But usually my taste buds do not discriminate: cream, buttermilk, garlic, and Parmesan are all welcome additions to my favorite spuds, and I will never turn my nose up at cream cheese, truffle oil, even powdered ranch. I can assure you that I will eat any mashed potatoes — all mashed potatoes — with joyful glee. However after devouring these gouda smashed potatoes for the second time, my standards may have just changed. More

Here's a recipe that can easily work both as a party-worthy appetizer or as a light supper, perhaps served with a salad dressed in a sharp, mustardy vinaigrette. The sweet caramelized onions, sharp goat cheese and pungent fresh basil work together beautifully, especially when supported by a crisp but chewy flatbread. More