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Are you about over bacon yet? Neither am I. In fact, our national obsession with cured pig has only made me all the more eager to explore lesser known — but equally delicious — pork parts. And there ...

*Gallante suggests that you weigh your flours rather than measure by volume. Combine the ingredients and mix either by hand or in a stand mixer until they are fully incorporated. Let the dough rest ...

To soak beans: The night before you plan to make soup, sort through beans, removing any misshapen beans, stones or debris. Rinse beans under cold running water. Put beans in mixing bowl. Add enough ...

Nothing quite captures the savory-sweet, nutty essence of pork the way pancetta does. It's simple to use, yet adds welcome complexity to whatever you're cooking. First, let's sort out our pork parts: ...

Italians love their bacon, as we do, but pancetta isn’t the bacon you may be used to. Unlike American bacon, pancetta is not sliced from a slab but rolled into a neat cylinder. It’s also not smoked ...

In Chef Jamie Oliver’s newest cookbook, “Jamie Oliver 7 Ways” (Flatiron Books, $35), he showcases recipes using 18 “hero ingredients,” everything from broccoli to chicken breast, pasta to steak. To ...

1. Bring a large pot of salted water to a boil. Meanwhile, in large nonstick skillet, cook pancetta on medium-low heat for 10 minutes, stirring occasionally, or until crisp and the fat has been ...

Bacon and its Italian cousin, pancetta, really do make everything better. These cured pork belly products add deep, rich flavor to almost any recipe, from breakfast to pasta, vegetable dishes, ...

*Gallante suggests that you weigh your flours rather than measure by volume. Combine the ingredients and mix either by hand or in a stand mixer until they are fully incorporated. Let the dough rest ...