Among the other flamboyantly garnished and highly aromatic plates being handed around the table, this one seemed rather plain jane. An unassuming bowl of slippery noodles sprinkled with what looked like crispy pork and crushed peanuts? But one bite was all it took: it was love at first spicy-tangy-sweet forkful. More

Sausage gravy is one of those dishes that is so basic you don't even need a recipe. But it's also one of those dishes that, in the age of everything being bigger, bolder, and more unique, tends to get lost in the mix—meaning, you aren't going to see it going viral anytime soon. More

Q: I work at a Boy Scout camp, and we receive a large donation of frozen ham. It seems to be in very thin slices (almost fluffy) and is within date, but it's entirely flavorless. Any suggestions of how the Boy Scout cooks can make the ham edible or perhaps delicious?

Sent by Ember More

Over the last few years antibiotic-free, pasture-raised meat has seen a marked rise in popularity due to increased demand from big players like Chipotle and Hyatt Hotels... and experts say it's changing the game. More

Stir-fries aren't usually the well-edited dishes you think about and shop for in advance. They are frequently renegade, use-up-what's-in-the-fridge meals, which is part of their charm. But not so with this recipe. I chose these particular ingredients deliberately, picking up pork tenderloin for a mid-week treat and adding lots of fresh spring vegetables for crunch. More

When it comes to pairing wine with food, I don't know that there's a pair I like much better than a big plate of pasta with red wine sauce and tender, aromatic homemade meatballs — paired with a bold and delicious Chianti, of course. It's a classic setup, a staple of Italian-American restaurants, and comfort food extraordinaire. Here's the recipe for the meatballs I cook when I want to make certain members of my family extra, extra happy — and a tangy tomato and red wine sauce too. More

Q: My husband and I are interested in hosting a pig roast at our house. We've thrown a lot of parties, but never one of this magnitude and certainly never one that entailed an entire pig. Do you have any recipes, tips or advice?

Sent by Julie More

Q: We cooked a ham for Easter and I was lucky enough to be able to bring home the ham bone. I have no idea what to do with it! Does anyone have an suggestions on what would be tasty and not extremely difficult for me to make?

Sent by Christina More

Okay, we're not going to win any awards for thinking up this combination. But hey, these potato bites are easy, delicious, and perfect for a Final Four-loving crowd, should you find yourself surrounded by one this weekend. They even remind us of sports bar food...like little deconstructed potato skins. More

Q: Now that I know how to cook bacon in an oven and I can cook in large batches, what's the best way to keep the bacon warm and crispy for a couple of hours until it's time to eat? Also, is there an easy way to transport the bacon retaining that crispiness?

Sent by Nancy More