Andrea Albin came up with this dish starring pigs’ ears; their deep, porky flavor goes beautifully with the brighter notes of shallot, lemongrass, mint, and cilantro.

There is nothing like a freshly made club sandwich. This triple-decker amplifies the classic flavors of hard-boiled eggs, chive mayo, and a jumble of herbs.

Even ardent bacon lovers will be amazed at the gorgeous interplay of flavors here: salty, smoky, sweet, and sharp.

Grits are often made with water, but the addition of whole milk—not to mention thick-cut bacon and fried eggs—turns a workhorse into a thoroughbred.

Every spring, we fall in love with fresh flavors. From the first bite of a miraculously good mozzarella salad dotted with farro and basil to the last crumb of a lemony cake decorated with shimmering candied...

Cooked until crisp, pancetta adds a savory crunch to this hearty salad, and the tangy buttermilk-Gorgonzola dressing is a breeze to make.

There’s almost nothing as comforting as a warm bowl of pasta on a midwinter night, and we’ve got plenty of options.

Our gnocchetti are lighter than most because they don’t contain egg; the richness comes from the tomato guanciale sauce.

These toasts have been served for at least 28 years at the house where my mother still lives.