Bacon

This delicious combination provides a mouthful of contrasts—crispy savoury bacon and soft, melting sweet prunes—great served hot or cold. Substitute the prunes with dried apricots for an equally tasty alternative.

Diminutive and sweet hakurei turnips are in season and perfect for this dish; find them at farmers' markets.

You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.

A light yet flavorful "stew" of tender leeks that comes together practically à la minute.

We offer so many mouthwatering buttery, sugary, fruity, chocolaty sweet breakfast treats in the morning that it can be almost impossible to choose just one ("I'll have one of each" is a common humorous request from new customers). That is, unless you're one of those people who need to start off the day with eggs or bacon or anything not sweet. For those customers, we've created the ultimate quick grab-'n'-go breakfast using items we already have in-house: brioche dough, cheese, breakfast meats, and eggs. The dough, after an overnight rest in the refrigerator during which it develops flavor, is stretched and pulled like you would a pizza dough to make a flat round. I've suggested a few of our best topping combinations here, but feel free to use whatever mixture of meats, cheeses, and vegetables you prefer. The egg on top is what makes the pizza shine. After creating a border of meats and vegetables around the edge of each brioche circle, you bake the pizzas about halfway through. Then you crack a whole egg in the middle of each one, blanket them with cheese, and bake until the eggs are just barely set. It's a bit of a messy breakfast, but you won't care once you taste how good it is.

Blanched garlic, which is sweet and mild, is blended with briny clam liquor and olive oil to make a creamy white sauce for this unconventional pizza.

We think our wedge salad recipe is the ultimate iteration, but we're not opposed to innovation—like these embellishments and swaps.

Spicy adobo and cheese are cooled by tomato and cabbage on this eat-anytime breakfast. —Goldman

This is a winning-contestant recipe from Season Four of FOX's MasterChef. The recipe calls for making homemade stock—using bones from game hens, chickens, or pigeons—to cook the farro in, but if you're short on time, you can substitute purchased low-sodium chicken broth.

To make this recipe vegetarian, omit the bacon and add a splash of oil.

With favas, you have two choices: Buy fresh, or buy frozen ones at Middle Eastern markets.

If you've ever woken up with a hangover, you know why egg sandwiches have earned their spot in the comfort-food canon. But the day-after staple can cure your dinnertime blues, too. The necessities: a runny yolk; soft, griddled bread; and something fresh to keep the fat attack in check. Once you've nailed these basics, it's about adding a few more elements for flair. This version, from Austin's Noble Sandwich Co., uses quick-pickled onions (proof that pickles make everything taste better), Sriracha mayonnaise to bring the heat (a dash of hot sauce would also do the trick), and arugula for brightness and bite. Throw some avocado on there, or sliced ripe tomato, if you're in the mood. The point is, think savory, think seasonal, and wake up to a new reality.

"I love the crisp texture of this addictive bar snack; the bacon fat is an obvious bonus." —Alison Roman, assistant food editor

These are no ordinary corn dogs. The fragrant buttermilk-cornmeal batter is laced with a hint of honey, spices, and delicious crumbles of bacon.

Ideas for serving: When I've got my grill going, I like to make my almost-Oaxacan tlayudas: I spread out commercially made tortillas (I buy them from a local tortillería and let them cool off completely) into a single layer, brush both sides of each one lightly but thoroughly with oil, then grill them until they're crisp. Once they cool, I break them into big rustic pieces for dipping into this guacamole. Wedges of grilled pita make a delicious and unexpected vehicle for dipping. For a pass-around appetizer, slices of crispy grilled baguette topped with a dollop of bacony guacamole are always a hit.

These mini-taters keep portion size in check, so you can enjoy cheesy, bacony goodness without thinking twice.

This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs).