Bacon

These addictive little fritters can be made in bite-size pieces perfect for cocktail parties, or slightly larger for plated appetizers. Their texture and flavor are reminiscent of hush puppies. Here the fritters are pan fried, but they can also be cooked in a deep-fryer at 375°F for about 3 minutes, turning them over halfway through cooking, until browned.

We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld (and save time on Thanksgiving Day).

Chowders are by far my favorite kinds of soup and often feature at our table on a Saturday lunchtime. The best, I think is clam, followed closely by finnan haddie. If you can, try and buy some really good-quality undyed finnan haddie, which has a more subtle flavor than some of the others.

If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice.

For her holiday party one year, my friend Elizabeth served a row of meat loaves that were presented on her finest China platters and had been stuffed with spinach and cheese. I loved that, and occasionally follow her lead for just a regular Tuesday night meal. To stuff, place half the meatloaf mixture in the loaf pan. Using a spoon, make a well down the length of the middle, then add thawed frozen spinach and mozzarella cheese into the well. Cover with remaining mixture and proceed as directed.

In our never-ending quest for the best burger, we think we've hit on an outstanding version that requires nothing more than a trip to the supermarket and a short sojourn in the freezer for the bacon. Sure, there are those DIY purists who are going to buy several different beef cuts from a high-end butcher—if not butcher the beef themselves from their own grass-fed steer—then coarsely grind it with their own sterilized meat grinder, but most of us just want an easy recipe for a really great backyard burger.
Burger-meisters might be shocked, but this burger does best by being cooked a bit more slowly, over indirect heat. So sit back, pop open a cold one, and let these burgers baste themselves into a sublime place. Editor's Note: This recipe is part of Gourmet's Modern Menu for Burger Bash. Menu also includes Homemade French Fries with Five Dipping Sauces and Strawberry Cheesecake Milkshake.

Quiche provides a tasty open-faced pastry crust that can host a variety of ingredients and combinations. This blend of meat, cheese and spinach will be a new favorite.

This triple-decker amplifies the classic fLavors of a BLT with sliced hard-boiled eggs, chive mayo, and a bundle of fresh herbs.

A great bite-sized treat! Switch this up by using blue cheese, gouda, or havarti to create different flavor profiles. Omit the bacon for a vegetarian dish.

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Who says pigs can't fly? Take a few boneless pork chops, add some bacon and a little creativity, and Pig Wings are on the menu! The bacon adds great flavor and keeps the loin meat from getting dry. These look delicious and are a little unusual, so they make a fabulous smoked appetizer with barbecue sauce for dipping. The kids will love them.

No-fry zone: We let the fish 'n' chips fave go au naturel.

Our test kitchen had an Aha! moment with this dish. Crumbled bacon, mixed in with the breadcrumbs, makes a great topping for these tangy-sweet beans. We think the combo would do the same for mac and cheese.

I love flageolets, the immature kidney beans that the French have been cultivating since the 1800s. They come in a variety of colors; I prefer the green ones, which are slightly firmer than a kidney bean, because they have a wonderful flavor and are really elegant in salads and stews. A little fresh bacon goes a long way toward making these beans remarkable. Curing it for a few hours in salt and sugar helps the bacon retain its flavor in the cooking process. For the greens, I like to use kale and mustard greens, but this dish is wonderful with any hearty green like dandelion greens or even cabbage. The pressure cooker helps to cook the beans easily and imparts all the wonderful porky-ness of the bacon.

Okay, rabbit is a traditional meat and curry is a classic sauce, but who knew they went together? Of course, in curry-crazy Britain, you shouldn't be surprised. Traditionally, this dish is called a Scottish curry, but it's really just a British rabbit stew with curry added.

To make the breadcrumbs, tear up a day-old baguette or some crusty country bread and pulse it in a food processor until the crumbs are coarse. If you end up with more than you need, freeze the surplus in an airtight container.

Alain Ducasse— In the squash family, you have plenty of choice between pumpkin, butternut squash, and several other varieties. It all depends what you can find in the market. But if you do spot a Muscade de Provence, pounce on it, as it is particularly tasty.
Paule Neyrat— All hard squashes are rich in antioxidant carotenoids: The more orange the flesh, the more they contain. They are best enjoyed in winter, when they are in season.