Bacon

Serve at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette.

Dried beans don’t always need to soak overnight. Just prepare them as instructed below.

A bacon Swiss burger embellished with ripe tomato and avocado: delectable! In this burger, I've spiced up the meat with thyme and Worcestershire sauce, which hint at the Mediterranean and at the steak house. In this case, a soft white bun is the best choice—any other type of bun and the burger might become too huge to eat. But of course, that's what helps to make it delectable. Serve your favorite condiments alongside.

Here, we pepped up the fail-safe brunch combination of bacon, egg, and cheese by adding handfuls of flavorful sautéed arugula. They'll be jumping out of bed for this one.

"I'm hot-rodding bacon here," said food editor Melissa Roberts, "making it extra-special with a fragrant hit of pepper over a sweet glaze." Rendering the bacon before it's brushed with maple syrup and finished in the oven results in strips with a spectacular crunch.

The restaurant switches up this dish from time to time, substituting scallops or foie gras for the duck. The lentil puree would also be a great accompaniment to chicken or pork.

When corn season is over, this soup is one of the dishes I miss most. I think you'll like cooking the kernel-less cobs with the milk—it's a great way to get every last bit of flavor from the corn.

Sharp mustard adds edginess to the old standby combination of greens and bacon.

Test kitchen director Ruth Cousineau wanted something very simple but very savory to add to her Thanksgiving green beans. Bacon and chestnuts turned out to be a perfect pairing for the vegetable, as the latter picks up the smoky flavor of the former. With the widespread availability of bottled roasted chestnuts, these additions are an easy way to make a standard side dish something special.

Many corn bread dressings are made with sausage, but because those dressings tend to be greasy, I prefer a good lean bacon cooked until crisp and brown. This dressing is fairly light—not too moist, not too dry. I always bake it separately because I think this method safer. If you want to stuff the bird, do so just before you shove it into the oven. Spoon the dressing lightly into the body and neck cavities, then truss the bird. If there's extra dressing—and there usually is—bundle it in aluminum foil and bake 30 to 35 minutes at 350°F. It's important to make the corn bread a day or two before you use it. I split it horizontally, spread it on a baking sheet, and let stand at room temperature, turning the pieces several times as they dry. I also set the slices of white bread out to dry. Note: To toast the pecans, spread in a jelly- roll pan or rimmed baking sheet, then set on the middle shelf of a 350°F. oven for 10 to 12 minutes, stirring well at half-time.

A bacon-herb butter goes under the skin before roasting, which infuses the turkey with flavor. Be sure to get started at least one day ahead.

Polynesian-Style Hors d’Oeuvres A blend of crisp, soft, and chewy textures combined with a parade of flavors—sweet, salty, beefy—makes this playful platter an irresistible hit at parties.

Channel your inner charcuterie artisan with this rolled pork, which is stuffed with garlic, spinach, and bacon and served in thin slices, either cold or at room temperature. The end result is a sort of fancy cold cut that will have the guests at your next picnic raving.

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. Easy to make and even easier to devour, this dip is a crowd-pleaser that's hugely popular at Duke tailgates and welcome anywhere that big flavors reign. Thick-sliced, peppered bacon gives the dip a distinctly porky flavor.

Bring on the bacon! For an even leaner option, try turkey bacon in Conlan’s creation.

This hearty potato salad is typically made from sliced potatoes, bacon, onions, and celery. A small amount of bacon fat is used to flavor the vinaigrette that seasons this dish. It is most often served warm or at room temperature for the very best flavor.