Southern Cornbread

4 tsp bacon drippings, or 1 Tbsp melted butter and 1 tsp vegetable oil
1 cup yellow cornmeal
2 tsp granulated sugar
½ tsp table salt
½ tsp baking powder
¼ tsp baking soda
1/3 cup water, rapidly boiling
¾ cup buttermilk
1 large egg, lightly beaten

Adjust oven rack to lower middle position and heat oven to 450 degrees. Set 8-inch cast-iron skillet with bacon fat (or vegetable oil) in heating oven.

Measure 1/3 cup cornmeal into medium bowl. Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.

Pour boiling water all at once into the 1/3 cup cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg. When oven is preheated and skillet very hot, stir dry ingredients into mush mixture until just moistened.

Carefully remove skillet from oven. Pour hot bacon fat (or melted butter) from the skillet into the batter and stir to incorporate, then quickly pour batter into heated skillet. Bake until golden brown, about 20 minutes. Remove from oven and instantly turn cornbread onto wire rack; cool for 5 minutes, then serve immediately.


from America's Test Kitchen

Lentil Soup

2 Tbsp vegetable oil
4 slices (about 4 oz) bacon, diced
2 medium-large onions, chopped fine
2 medium carrots, peeled and chopped medium
3 medium garlic cloves, minced
1 bay leaf
1 tsp fresh thyme leaves, minced
1 (14.5 oz) can diced tomatoes, drained and liquid reserved
1 cup lentils (7 oz), rinsed and picked through
1 tsp kosher salt
Ground black pepper
¾ cup dry white wine
4 cups chicken stock
1 cup water
1Tbsp balsamic vinegar

Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds. Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine, and bring to simmer. Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.

Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes.


from America's Test Kitchen

BLT Pasta

16 ounces rigatoni or penne
12 slices bacon
7 ounces spinach
1 pint grape tomatoes, halved
¾ tsp kosher salt
¼ tsp black pepper

Cook the pasta according to the package directions. Drain and rinse under cold water. Transfer to a large bowl.

Meanwhile, fry the bacon over medium heat in a large skillet. Transfer to a paper towel-lined plate. Spoon all but 1 Tbsp of the bacon drippings into a small bowl; set aside.

Return skillet to medium heat. Add the spinach and stir until it wilts, 30 to 60 seconds. Transfer the spinach to the pasta.

Return skillet to medium heat, add the tomatoes and 1/2 Tbsp of the reserved drippings, and cook for 2 minutes. Transfer the tomatoes to the pasta and arugula and toss. If the pasta seems dry, add up to 1 ½ more Tbsp of the reserved drippings. Crumble the bacon over the top, season with the salt and pepper, and toss again.


from Real Simple