This Week's Best Recipes on Serious Eats  - Rich and Creamy Tonkotsu Ramen Broth: Made with an intensely porky, opaque, pale broth with a sticky-lipped intensity and the rich, buttery texture of light cream, there's no smell more warming on a cold day than a big hot bowl of tonkotsu ramen set before you.
- Original Cheese Enchiladas with Chili Gravy: This recipe from Robb Walsh's The Tex-Mex Cookbook will lead you to the cheesy promised land.
- Curried Chicken Pot Pie: A few tablespoons of curry powder and a package of puff pastry is all it takes to breathe new life into pot pie.
- Anda Bhurji (Spicy Indian Scrambled Eggs): In India, scrambled eggs are a riotous mix of colors, spice, and flavors laden with butter and character.
- Apricot Honey Butter: This delicious, fresh-tasting, fruit-forward spread is made from dried apricots.
- Chocolate Pudding Pie in a Samoas Cookie Crust: To truly maximize how many Samoas you can stuff into your mouth in one serving, you've simply got to crush them up and form them into a cookie pie crust.
- Homemade Biscoff: You don't have to fly on a plane to get these crunchy cinnamon-flavored cookies.
- DIY Sour Mix: There's no reason to buy sour mix when in 10 minutes you could hand-make something that's infinitely more delicious.
Featured Recipe  [Photograph: Ben Fink] Think of this Penne with Popped Tomatoes and Bacon from Suvir Saran's Masala Farm as the rustic, farmer cousin of bucatini all'amatriciana. It's got the tomatoes, onions, and bacon, but it's also loaded up with fresh herbs that pack a punch. Instead of a smooth, long simmered tomato sauce, this one is made by cooking down cherry tomatoes until they literally pop, making for a hearty, chunky sauce with all shapes and sizes of tomatoes and generous cubes of bacon. Reprinted with permission from Masala Farm by Suvir Saran. Copyright © 2012. Published by Chronicle Books. Available wherever books are sold. All rights reserved. Penne with Popped Tomatoes and Bacon - serves 4 - Active time: 30 minutes
Total time: 30 minutes Ingredients 1 tablespoon kosher salt, plus 1 teaspoon
One 14.5-ounce box whole-grain/wholemeal, multigrain, or nutrient-enriched penne pasta
1 tablespoon extra-virgin olive oil
3/4 teaspoon freshly ground black pepper
2 teaspoon finely chopped fresh rosemary
2 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh basil
1/2 pound slab bacon cut into 1/2-inch cubes
1 large red onion, quartered and sliced crosswise
1 1/2 pounds cherry tomatoes, halved if large
Freshly grated Parmigiano-Reggiano cheese for serving Procedure 1. Bring a large pot of water to a boil over high heat. Add 1 tablespoon of the salt and the pasta, and cook following the package instructions until the pasta is al dente. Drain through a colander and set aside. 2. While the pasta is cooking, heat the olive oil and pepper in a large frying pan over medium heat until the pepper is fragrant, about 30 seconds. Stir in the rosemary, thyme, and basil, and then add the bacon, cooking it until it starts to render some fat, about 1 minute. Stir in the onion and cook until it begins to soften, about 2 minutes, stirring occasionally. Stir in the remaining 1 teaspoon salt and cook until the onion wilts and the bacon takes on a bit of color around the edges, about 5 minutes. 3. Add the tomatoes, cover the pan, and cook until the tomatoes are starting to shrivel and shrink (but aren’t mushy), 3 to 5 minutes. Stir in the pasta and divide among bowls. Serve with lots of freshly grated Parmigiano-Reggiano cheese. Last week's Recipe Newsletter recipe was for Rigatoni with Chicken Livers, Cipollini Onions, and Sage. Check out more recipes at Serious Eats! | 
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