| The things I do for that Becky Krystal! Seems like my Post colleague is always whipping up a tempting treat. If it's not a fudgy chocolate bundt cake, it's Spaghetti Carbonara or something equally as irresistible, and I — graciously — taste it all. This week, Becky shared a no-water-bath New York-Style Cheesecake that comes together quickly and bakes overnight in a 200-degree oven, so you can chill and enjoy the next day. It's an ideal make-ahead dessert for a dinner party. After much testing, Becky nailed it. I've made it twice, and she's right when she says the "ease and resulting smoothness cannot be beat." No cracking with this version. As it did with this cheesecake, recipe testing sometimes reveals an easier path with a much-loved food. In his Weeknight Vegetarian column, Joe Yonan discovered that being less fussy with tofu preparation is the way to go, as he made Korean-Style Spicy Braised Tofu (click on the recipe to get the skinny). Daniela Galarza's Lamb Meatballs With Herby Feta Yogurt include a nifty tidbit that can be carried over to your favorite meatball recipe: "The meatballs stay tender thanks to the addition of cooked rice or breadcrumbs. I love how, once they're roasted, the rice or breadcrumbs on their surface crisp and caramelize." Mmm. And, finally, I'll admit that I thought of myself as the Bacon Queen of The Post Food team with recipes, such as Lemony Bucatini With Cauliflower and Bacon, Bacon and Egg Fried Rice and Creamy Broccoli and Bacon Salad., But that was before Aaron Hutcherson arrived. I've abdicated. He is now the reigning authority. Check out Aaron's guide to buying bacon — so you finally can stop wondering what dry-cured, uncured and center-cut really mean. Then, dig into how to prepare the crispiest strips and how to get the most from bacon's big-flavored, rendered fat. If you've got questions, tips or want more bacon recipes, join us on Wednesday, March 23, at noon (ET) for our weekly Q&A at washingtonpost.com/live-chats/. Aaron and the whole Food team will be there to talk bacon or answer any other cooking- or food-related questions you might have. Submit a question in advance here. Hope to see you Wednesday.
Happy cooking!  (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) Your patience will be rewarded with a silken cheesecake when you bake it for as long as 8 hours at 200 degrees. By Becky Krystal ● Read more » | | | You don't need to press your tofu, and this dish proves it. By Joe Yonan ● Read more » | | | Tangy sumac lends this lamb meatballs recipe a bright note to pair with a springy herb yogurt. By G. Daniela Galarza ● Read more » | | | Punchy puttanesca sauce makes a flavorful cooking liquid for seafood. By Ann Maloney ● Read more » | | | Chicken with whole-grain flour biscuits and ample vegetables are a healthful way to the popular comfort food. By Ellie Krieger ● Read more » | | | | 
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