The secret to success with this dish is the quality of its parts.
Home curing is easy and yields a far more flavorful bacon than the store-bought kind.
A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it.
Fresh, unsmoked ham makes a delicious roast.
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
The recipe for this traditional Easter dish came to us from a true Roman, who got it from her mother.