This classic French meal of baked, cream-soaked toast and eggs is deceptively simple (and scalable) but lavish. Named for the Alpine region of Bresse, which is best known to the culinary world for its exceptional chickens, the dish is practical country cooking at its finest. As it bakes, the cream soaks into the bread and thickens to a rich sauce right on the platter, resulting in a savory French toast. Get the recipe for French Baked Toast with Cream and Eggs »Matt Taylor-Gross
Bacon is a beautiful thing, and bacon fat—that glistening grease rendered from bacon—is the finest form of cooking oil you can get. Best of all, this re-usable lard puts to good use a byproduct that would have otherwise been thrown out. Sift the leftover oil of solids and reserve it for bacon fat recipes, then strain for a more pure oil. This liquid gold adds richness to your recipes like no other and perfumes your recipes with a hint of smokiness. Just mind the salt, as bacon fat is saltier than other types of lard. For an even cleaner bacon fat, cure your own bacon, and add the rest to a zesty bacon XO sauce. From meatballs to fried rice, here are our 8 favorite ways to cook with bacon fat.