Bacon & Eggs on a Frightful Night

By Lori Powell

I have moved to Pennsylvania to be the Food Director of Prevention magazine and I am thrilled…super beyond thrilled. What I am not so thrilled about is getting stuck in the snow on the 1/3-mile-long driveway of the place where I am house sitting, until I find a more permanent situation.

It sounded so blissful at first…a 40-acre farm, remote, quiet, with a kitchen that has a Viking range, Sub-Zero fridge and sunny windows.

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Serve a Simple Strata

By David Hu

Strata, similar to a savory version of bread pudding is a great way to use leftover bread. This simple strata combines bread, eggs, bacon and dried plums to make a dish fit for brunch. Or serve it as a side dish for dinner.

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How to Cook Perfect Bacon – It’s Easy!

By Katie Barreira

Boiled or smoked, dried or fresh, it’s mighty hard to come across a bad slice of bacon. But there is such a thing as the best bacon and it’s all in the preparation.

Don’t get me wrong; starting with a quality product is always the way to go, on both sensory and ethical grounds. But I’ve happily chomped on some decidedly mediocre bacon in my day and the lowest common denominator is that cured pork belly = gooood.

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