Last month's Everyday Food magazine shared a great way to make your meatballs literally burst with cheese. It's easy to do, and while they recommend using ground chicken for a different take on chicken Parmesan, you can choose whatever meatball you like best. More

We've said it before, and we'll say it again: bacon really does make everything taste better. Just a little bit of that salty, savory flavor is enough to heighten an otherwise ordinary dish into new stratospheres of enjoyment. And bacon is remarkably versatile, too, adding dimension to everything from winter stews to apple turnovers! Here are 10 recipes we're currently craving:
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Q: My husband is on a restricted diet to lose weight and I am running out of new meal ideas, especially for lunch and dinner. He can't eat any dairy, carbs, fruit, processed sugar, or anything fried. That leaves protein and vegetables (he prefers cooked rather than raw veggies). Any suggestions? More

Lamb can be a tough sell for many people. Between its reputedly strong flavor and not quite knowing how to cook it, we pass it over for more familiar cuts. But it's worth giving lamb a chance because when it's done right, a plate of tender flavorful lamb is a beautiful thing. When is the last time you had lamb for dinner? More

Duck confit is one of those dishes I figured I would never make at home. Poaching duck legs in fat sounds messy, difficult and expensive — duck fat isn't cheap. But I learned there is an easier, cheaper way to make duck confit, and now I'm tempted to give this classic cooking and preservation technique a try. More

Pot roast may be the definitive braised weekend dish, its rich beefy smell bringing back Sunday family suppers and autumn evenings. I love the meaty taste of pot roast just falling to pieces in its braising liquid, but I don't always have a whole weekend day to devote to the slow, careful cooking that a big roast needs to become tender. So here's a twist on the usual oversized pot roast: Individual-sized pieces of beef that cook much more quickly, but still have that melting, slow-cooked quality. More

Cooking ground beef until it's browned and tender is the first step to many of our favorite comfort food recipes, from shepherd's pie to spicy chili. It's a pretty straightforward process, but just in case you'd like a refresher, here's how I do it. More

With the approach of the holiday party season, I am always on the lookout for make-ahead appetizers that are a little different from the usual spread of cheeses, meats and crudite. Chicken liver pâté doesn't enjoy the popularity it had when Julia Child was queen, but this elegant yet economical hors d'oeuvre is due for a comeback. Cooked down with apple, shallots, fresh herbs and brandy, lowly liver transforms into an umami-rich spread that can be made up to one week ahead and will have even those hesitant about liver reaching for more. More

Fancy a little pork on your dinner table this week? How does pork stir-fry sound? Perhaps a rich, warming plate of pork ragu with semolina dumplings is more your taste, or spicy pork cabbage rolls. If all else fails, a simple pork tenderloin or a big platter of slow-cooked pork carnitas is bound to satisfy. Whatever your particular pork craving, these 15 recipes are worth trying: More