Q: When I buy bacon at the farmer’s market, a lot of times it cooks more like pork belly. What do I look for to get bacon I can crisp up like the cheap supermarket stuff?
UP: Most often the bacon at farmers markets are not cured or smoked which helps give the bacon the extra crispy texture we think of when cooking bacon. I always ask vendors at farmers markets if they have any cured bacon and if they don’t often they know who does OR are willing to provide cured options when you return the following week. 

Q: My boyfriend’s birthday is coming up and he has requested brunch someplace that is “pastry-forward.” I think something with sweeter options would be sufficient even if there’s some savory there to balance it out as well.
UP: Most brunch options have at least one or two sweet options, but if he is looking for a pastry minded brunch I would suggest La Belle Helene, their bread and pastry program is beautiful and their brioche French toast, crepes, and waffles are wonderful! Another place is 300 East, which is ran by TWO pastry minded folks so you can’t go wrong. Also, they have beignets!

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