Times staff writer Jason Song’s piece last week about taking on the Food Stamp Challenge was a hit with readers -- it was one of the most viewed and e-mailed stories of the week -- and generated ...

George Weld and Evan Hanczor are, respectively, the owner and chef of Egg, a breakfast-focused restaurant in Williamsburg, Brooklyn. Together, they authored the new cookbook, Breakfast: Recipes to ...

It's said that more than any other scent, the smell of frying bacon brings vegetarians back into the folds of the carnivorous. You can’t really blame them. When I was a teenager, only the smell of ...

Optional - if you'd like to cure your own bacon, Ben uses a piece of pork belly cured in 1 kilogram of sugar, 300 grams of coarse rock salt (it must be coarse, or the pork will absorb too much salt ...

I thought all bacon is cured, so what gives? Simply Recipes / Adobe Stock Have you ever looked through the bacon selection at the grocery store and noticed that while most of the packages are labeled ...

I don’t know anyone who doesn’t love bacon. (But I also don’t know that many people in general, and if someone I encounter doesn’t like bacon, I usually erase them from my memory with alcohol and ...

This is everything bacon should be, and more. You’ll need to start this at least a week ahead of serving, to allow for the curing. serves You will need a smoker for your barbecue to make this recipe.

Instructions: Pat the pork belly down with paper towels, removing as much moisture as possible. Mix sugar, kosher salt and pink curing salt in a small bowl. Rub maple syrup on both sides of the pork ...