garlic-roasted bacon
PREP TIME: 3 minutes
TOTAL TIME: 20 minutes
The most exciting things for me to write about are the little things, the tricks you learn and wonder, “Why was I doing it any other way before?” The Cheesy Cheeseless Eggs are like that. And if you have the time, this is the way to do bacon. No more weirdo, half-cooked curls, no more oil splatters destroying your spray tan. And the smell. Oh my god, the smell 
of roasted bacon. One time our neighbors (OK, actually our house) had some sewage issues and I threw some bacon in the oven just to get through the day. It worked. Follow me on Twitter for more #sewagetips.
12 slices thick-cut bacon
3 cloves garlic, chopped
Preheat the oven to 375°F.
Lay the bacon out on a rimmed baking sheet so the slices don’t overlap. Sprinkle the garlic all over the bacon. Roast until crisp, 12 to 15 minutes. (Even if you don’t use the garlic, this is still the best way to cook bacon.)

dutch baby pancake
PREP TIME: 5 minutes TOTAL TIME: 25 minutes
…or is it German? Or Swedish? Well, I totally get why all these countries are trying to claim this gem of a breakfast sweet. My dad used to make these when I was growing up, before I realized I couldn’t jump-start my day by consuming 2,000 calories. Basically it’s a fluffy dough bucket—a dish that, when finished, acts as a vessel to transport buttery syrup and powdered sugar into your mouth hole. They puff up ever-so-perfectly and one bite will change your life. Add some lemon zest if you’re feeling Paltrow-y or eat it right out of the pan if you’re in more of a Teigen kind of mood.
1 cup all-purpose flour, sifted
4 large eggs
1 cup whole milk, at room temperature
½ teaspoon kosher salt
4 tablespoons (½ stick) butter, melted, plus softened butter for serving
Pancake syrup (or, more specifically, Mrs. Butterworth’s)
Powdered sugar, for dusting
Preheat the oven to 475°F.
In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter and blend until smooth with no lumps, 20 to 30 seconds.
In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color (it will puff up in a bit of a crazy, disorganized way, so don’t worry), 17 to 18 minutes.
Remove from the oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar.