Cured Meat

A tangy side dish of sautéed cabbage and bacon from the Lee Bros. Southern Cookbook.

Whether you're hosting a group brunch or building BLT's for an army, these two sweet-and-salty toppings will add a little more oomph to your bacon.

When you need to cook 40 strips of bacon at a time, this is the best way to do it.

I know, I know. This sounds crazy, right? Well, you just have to trust me on this one. The cantaloupe breaks down to form the backbone of a sweet, creamy sauce scented with pancetta and marjoram. A sleeper but a keeper, for sure.

Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this 22-minute dinner.

Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.

XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

Bring store-bought rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.

Bacon wrapped chicken breast stuffed with avocado and cheddar...do we really need to say more than that? This mouthwatering combination is served up on the grill - this recipe will become a summertime favorite!

This tiny handmade pasta is a labor of love, but you'll be glad you devoted an afternoon to fresh pasta-making once you've tasted it. The tender orecchiette is irresistible once tossed in the rich, buttery sauce studded with savory mortadella and bright peas.

Pillowy baked Dutch baby pancakes can be topped with countless combinations of your favorite savory brunch ingredients.

Bacon lends a smoky depth while dates become a naturally sweet glaze for this simple, crowd-pleasing side.

With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the blue cheese, this salad has it all! And it is beautiful to boot.