Meals

To make this recipe, cut a pocket in thick-cut pork chops. Stuff with prosciutto, cheese, and fresh sage. (Yep, this is pig stuffed with more pig.) Sear on both sides to develop a flavorful, brown crust, then finish in the oven. That's it.

This cake is like a coffee cake, but better. It's rich, but still manages to have a light crumb. It gets a subtle, mollasses-tinged sweetness from dark brown sugar, and a burst of brightness from a generous amount of fresh lemon zest.

For this recipe, squares of chewy chocolate caramel get all dressed up in chocolate. They're chewy and chocolate-y and have a deep, sweet earthiness from a generous amount of molasses.

Green almonds have a really short season—sharing that Endangered Spring Vegetable Status with ramps, fiddlehead ferns, and pea greens—from April to about mid-June. You might find them labeled "fresh almonds."

These bars are one part cookie, and one part granola bar. And they're one of the best homemade bars...or whatever you want to call them...I've ever made. They're chewy and caramel-y and earthy and studded with tangy, dried cranberries.

Want to be a superhero? Start making doughnuts at home. It might not get you a part in the sequel to Kick Ass, but you'll definitely earn points with your kids, your neighbors, and your dog. Making doughnuts at home is easy. It's fun. And they're delicious. Trust me.

This is, hands down, the most delicious thing I've made in a long time. And the most expensive. And the most time consuming. And the most primally ... viscerally ... carnivorously satisfying.

Seriously? You guys know me: This is kind of not my style. Where's the butter? Where's the bacon? Why is there no wine? Why does this seem...healthy? Who are you and what have you done...

One of the reasons that I love this cake is that it looks impressive, but it’s ridiculously easy to make—even for folks who don’t have a lot of experience baking. The hardest part is waiting for it to cool completely before you can fill and frost it.

For this pizza, you build layers of flavor by quickly sautéing the shrimp in a little bit of bacon fat and freshly cracked black pepper. The bacon adds a subtle smokiness that pairs really well with the asparagus.