Let’s cut to the chase, people: These smoked pickled potatoes are sick crazy love. They’re the kind of food that you taste just once and can’t get out of your mind. The kind of side dish that makes you hoard some in the kitchen before guests arrive so that every time you “forget” something and have to go back in, they’re patiently waiting for you. The kind of thing that, for just a brief moment, makes you seriously consider eating off guests’ plates when you’re cleaning up.
Breakfast sausage served alongside runny, sunny-side up eggs. Who could ask for anything more?
My Connecticut kitchen, gut-renovated in a disruptive and harrowing 12-week marathon last year, is my true north. It’s not fitted with enormous restaurant appliances or testosterone-fueled gadgets. Rather, its gray-green walls and white cabinets are more Zen than anything else, its lightly patterned countertops a tabula rasa.
Homemade bacon direct from my backyard using my Bradley Smoker, 2014
Honestly, I’m at a loss for words–hard for me, the kid who was nicknamed “Chatty Cathy” through all 12 years of school. How can I begin to tell you how phenomenally easy it is to make your own homemade bacon? Or how incalculably better it is than that flaccid, wet, store-bought mush they have the nerve to manufacture and market? Homemade bacon is as different from Oscar Mayer as Grace Kelly is from Kim Kardashian. There’s true smoked flavor, and in this particular recipe, there are sweet maple high notes and a hint of earthiness from the espresso. And the texture. Homemade bacon has an exquisite chew–even thin slices do. That means you don’t have to cut a honking 1/4-inch-thick piece just to sink your teeth into it. Of course, if you’re a Baconite—a true bacon lover—you know there’s no end to what you can do with it. Like bacon and egg sandwiches (below), my breakfast every morning for a week. And there are the baked goods–bacon and Parmigiano-Reggiano bread, anyone?–the stews, soups, casseroles, desserts, candies. The list never ends. And every day, Baconites all over the world come up with more and more ways to use this food of the gods.