Eggs wrapped in bacon, with optional additions of various vegetables—as good a concept as it sounds. More

A fresh and crunchy steak salad with a sweet-hot fish sauce-based dressing. It can be made ahead and stored overnight to pack for a next-day lunch. More

The main concept behind the sauce is the addition of vodka brings out flavors in the tomatoes that are alcohol soluble, leaving a spicy, acidic mixture that is tempered with heavy cream to create a rich and vibrant sauce in the end. More

Potato and leek soup is filling, cheap, easy to make, and almost always tastes more complex than its name implies. In Rachel's Irish Family Food, Rachel Allen adds even more complexity to the standard purée by building the soup base with smoky bacon. She also ups the allium quotient by adding a chopped onion to the mix, and finishes it all of with a bright swirl of parsley pesto. More

Chicken Ghee Roast has nothing to do with an oven, but 'roast' is a term that is used quite loosely in the south of India to describe a dry dish which uses more of a braising technique. The ghee adds huge amounts of flavor to this dish which is simply finger-licking awesome. More

Ripe plantains are slow-fried in oil until deeply caramelized and sweet. They get served with an herbal mint and parsley mojo sauce that brings a bright, acidic element to the sweet-and-savory snack. More

The stewy filling of Carmellini's Chicken Pot Pie is vegetable-rich with carrots, celery, onions, mushrooms, peas, cremini mushrooms, and new potatoes with chunks of braised chicken legs and a subtle touch of smoke and heat from chipotle Tabasco sauce. When you're finished simmering it, you might be tempted to break out a spoon and call it a day. But it's the crust here that really makes the dish. More

Rib eye steaks are massaged with a potent mix of ground coffee, cocoa powder, and chipotle powder before being sizzled in a hot cast-iron pan. As the steaks rest, a quick pan sauce is made from oatmeal stout, soy sauce, and molasses. More

Even if you have a minimal amount of equipment in your kitchen, it's possible to make great breakfast sausage that will take a plain old egg sandwich to something really spectacular. More

As tomatoes disappear from the market, they start to get cheap. Last weekend I picked up four pounds of heirlooms for $4 and I immediately thought of an old recipe that's made an appearance in this column before: The River Cottage's roasted tomato sauce. It's a concentrated puree (roasted and strained) that's fantastic with pasta, but it's also the perfect balance to risotto's richness. More

An ultra-creamy, hearty lasagna stuffed with spinach, mushrooms, and cheese. Rich enough to appease even the most hard-core meat eater. More

Pork loin, lean, tender, and juicy, is doused in a honey-butter-thyme glaze, and then roasted until the honey bubbles up and sticks in a sweet-savory layer on the outside of the pork. Served with an earthy and easy pan sauce, this is the easiest and best way to cook pork. More

[Photographs: J. Kenji Lopez-Alt] Note: You can finish this dish 100% on the stovetop by lowering the heat to the lowest possible setting in step 3, covering the pot, and cooking until tender (about 45 minutes). Stew will improve the... More

Metronome, from Andante Dairy in Petaluma, California, is a celebration of mixed-milk flavor in a traditional goat cheese shape. More

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Why do so many people say they hate goat cheese? Is it because they've been inundated with inferior, chalky grocery store goats? Is it the gamy funk? Is it the fault of the goat, the poor humble goat? Here are 7 goat cheeses that will change your mind. More

Brewers make wort and yeast make beer, right? And lots of healthy yeast can make low- or high-alcohol beers with fast, strong, and reliable fermentations. So what can the brewer do to get lots of healthy yeast? Make a starter. And to make a better starter, use a stir plate. More

Guasacaca is the Venezuelan answer to guacamole, but with a brighter, tangier flavor. More

Carnitas can be prepared through step 3 up to three days in advance. Pork can be crisped up straight from the refrigerator. You can lower the heat in your salsa verde by removing the seeds from the jalapeños, or omitting... More

Campari lends a bitter touch to a fresh marmalade made from seasonal Mandarin oranges and a touch of lemon verbena. More

Just when I thought I had the Wing Week, line-up all figured out, I was thrown for a loop when Erin sent me this recipe for chile hot wings from the new cookbook Michael's Genuine Food. I read the ingredient list and was immediately captivated—Thai sweet chile sauce mixed with tahini. The traditionalist in me couldn't fathom what this clash of cultures would taste like. I needed to know. More

Learn about the basics of wok smoking here » About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his... More

You can't go wrong with the union of Sriracha and wings. More

Double battered and fried, these extra-crispy wings' initial crunch gives way to a sweetness, then tang, and ends with a punch of heat—a combination that ensures every last one of them will be devoured. More

Along with fresh minced ginger, the ginger beer in this recipe adds a nice ginger spice to the sauce, as well as sweetness to help round out the heat from a single habanero chili pepper. The resultant dish is a great balance of sweet and spicy that provides a nice change of pace from standard Buffalo wings. More

Al pastor on its own is pretty awesome, but on chicken wings—now that's something special. Guajillo and chipotle chiles give the baked wings an earthy heat, while pineapple, cilantro, and lime add freshness to create a combination that's hard to beat. This also marks our first post of Wing Week! Every day this week we'll be sharing a different non-Buffalo wing recipe for your Super Bowl parties next week. More