Salty, fatty, savory, meaty, and delicious any time of day, cured pork is a special ingredient that carnivores adore. "The aroma of fresh cured meats can't be denied," says Peter Parrota of Calabria ...

In America, we live and die by bacon — what carnivore can argue with the salted, smoked belly of a beast, fried to an irresistible crisp in its own fat? So while I’ll be the first to cozy up to a ...

This is the second in a series of pieces profiling Colorado-grown products…and what some local restaurants do with them. Read the first installment, on Hazel Dell mushrooms, here. Sticky, fragrant, ...

Pasta with spinach cream is this classic dish from Central Italy that’s both creamy and crunchy. Seriously good. The sauce? It gets this vivid green color from fresh spinach—blended smooth, then ...

Grub Street’s 20 Most-Read Stories of 2025 A celebrity chef’s super-flop, too much salt, even more protein, the year’s best restaurants, and more.

This simple pasta features a silky egg-based sauce, crispy guanciale, and a combination of Pecorino Romano and Parmigiano-Reggiano cheese. Ask a hundred chefs how to make spaghetti carbonara — the ...

In this week’s cafe review, we take a trip to Plonk, a hidden spot in Oak Forest that features a slightly rougher crowd and far better food than you’d expect to find at a wine bar. It’s that study in ...

Preheat oven to 425 degrees. Fill a medium pot with salted water and bring it to a boil over high heat. Once boiling, add farro and cook until tender, 18-20 minutes. Drain, toss dry and set aside.