Bacon

Bourguignonne refers to any dish cooked in the style of Burgundy, France. This dish is similar to classic boeuf bourguignonne (French beef stew), which is beef braised with red wine and mushrooms. Although oxtail was once the tail of an ox, these days the bony cut is beef or veal. Mashed potatoes would make the perfect side dish.

This clam chowder has been an American classic since the early 1800s, and it’s easy to see why. Cream—strike one! White potatoes—strike two! Bacon—should be strike three, you’re out! Here’s the good news: By replacing whole milk and cream with skim milk and yogurt, I had a calorie deficit—which I used to include some bacon.

Quiche for one? That sounds ambitious, but the truth is, it’s a cinch to make yourself a small quiche if you have an individual tart pan, about 4 inches in diameter, with a removable bottom, and some excess tart dough in your freezer. And what a treat it is.

These noodle-like dumplings, made with bacon fat, are a true taste of Southern cooking. They're easy to prepare and delicious, so it's easy to understand why they were a staple (plus they make good use of that can of bacon fat under the sink that everyone used to have). But the best thing about these tender dumplings is that they really soak up the flavorful braising juices and take on the flavor of the rabbit. I find that it's easiest to braise the rabbits whole, but if you buy them pre-sectioned, that's fine, they'll cook in the same manner. When you are picking the tender meat off the rabbit, avoid shredding it too finely (larger pieces of meat make a nicer presentation), and be extra careful to pick out small bones. I always pick the meat twice to make sure that I've gotten every last one.

Brovade (turnips that have fermented for several months) is a common dish in Friuli. This recipe has a similar acidity—and is ready in an hour.

Bacon and maple are a classic combination. Here, the dynamic flavor duo teams up in a sweet-and-salty maple sauce studded with caramelized bacon. The sauce is spooned over ice cream and sprinkled with toasted pecans to create the ultimate sundae. Serve any leftover sauce with pancakes or waffles.

Shortly after I was given this recipe, I started keeping a list of whom I'd made it for—because I loved it so much, I was sure that if I didn't keep track, I'd end up serving the dish to the same people over and over. The idea for it came from my friend Hélène Samuel's sister, Catherine, whose husband grows pumpkins on his farm just outside Lyon. Catherine sent me a charming outline of the recipe, and as soon as I'd baked my first pumpkin, I realized that an outline is about the best you can do with this dish. It's a hollowed-out pumpkin stuffed with bread, cheese, garlic, and cream, and since pumpkins come in unpredictable sizes, cheeses and breads differ, and baking times depend on how long it takes for the pumpkin to get soft enough to pierce with a knife, being precise is impossible. As Catherine said when she turned this family favorite over to me, "I hope you will put the recipe to good use, knowing that it's destined to evolve . . . and maybe even be improved." Well, I've certainly been putting it to good use, and it has evolved, although I'm not sure that it's been improved, since every time I make it, it's different, but still wonderful. My guess is that you'll have the same feeling once you start playing around with this "outline." See Bonne Idée for some hints on variations. And speaking of playing around, you might consider serving this alongside the Thanksgiving turkey or even instead of it—omit the bacon and you've got a great vegetarian main course.

Colt & Gray galloped onto the Denver dining scene in the summer of 2009. Since then, diners have lined up for the casual, pub-like atmosphere and the modern take on comfort classics (burgers, pork chops). One of the most delicious examples? The salty-sweet caramel corn studded with cashews and bits of bacon.

For the best flavor, use an artisanal root beer made with cane sugar (not corn syrup). We like Faygo and Fitz's, but many more options are available online at sodapopstop.com.

Accompany this salad version of a BLT sandwich with grilled bread.

This recipe came from my great-great grandmother, who was born in Alsace Lorraine. The version here is a little different from the way it appears in my book, Cherries in Winter: My Family's Recipe for Hope in Hard Times; apparently my ancestors liked the dressing really sweet, but I found I needed less than a quarter cup of sugar. Play around with it to see what you like best. Also, they put the onions in at the end to let the potatoes steam them through, but I like cooking them with the bacon to bring out their more subtle flavor.

New Englanders find the very idea of tomatoes in clam chowder to be abhorrent; of course, by referring to the aberration as "Manhattan clam chowder" they're overlooking the fact that their own Rhode Islanders also add tomatoes to clam chowder. And let's not forget about the hundreds of ethnic cuisines around the world that combine tomatoes with shellfish in soups and stews. Unlike the New England purists, we just don't find an intrinsic problem with clams and tomatoes. We do find, however, that most Manhattan clam chowder served in restaurants is positively awful: thin, unclammy, often tasting like vegetable soup out of a can with a few canned clams thrown in. Try the following recipe, and you'll see how good this soup can be.

A staple of Puerto Rico, this fried plaintain mash can be served with a simple salad or rice and beans.

Candied bacon might seem like the ultimate example of gilding the lily, but it adds a sweet, smoky edge to this already luscious pie. Elvis would be proud.