Bacon

Cut into small pieces, roasted cauliflower mingles with pasta, bacon, and Parmesan in this hearty, comforting twist on classic carbonara.

This fresh, vegetable-packed soup is perfect for those chilly spring days when you're craving a bowl of something warm.

This updated chowder recipe is made with buttermilk—which lends brightness to the creamy broth—and smoked trout, giving the soup an extra layer of flavor without any extra work.

Not only does this oven method free you from needing to constantly tend the bacon while it cooks, but it also produces superior results.

This savory oatmeal is reminiscent of cheesy grits: very creamy and rich with little bits of crisp bacon. An egg on top is terrific if you like your lilies gilded.

Breakfast bowls shouldn’t take 2 hours to make; this one is ready in about 20 minutes. Add roasted sweet potato or cooked grains to make it even more hearty.

This hearty Alsatian classic is perfect for the Instant Pot. The meat is fork-tender, and its fat virtually melts away, adding richness to the sauerkraut and cabbage.

Who doesn’t love a plate-sized pancake for dinner? In this Asian-inspired riff, the protein-rich savory pancake is made with a chickpea flour and coconut milk batter and studded with bacon, scallions, and turmeric-spiced shrimp. Top it off with fresh herbs and crunchy mung beans and it’ll gain a permanent place in your weeknight rotation.

In this dish, you’ll sauté mushrooms and bacon until they become crispy. You’ll use bacon fat to sear the cabbage before tossing in an egg, Parmesan, and pasta.

Finishing these collard greens with vinegar means they tend to be on the acidic side. If you like yours sweeter, add less vinegar and up the sugar.

The peas may bring good luck, but the bacon definitely brings good flavor.

Fennel adds sweetness and a twinge of refreshing herbal flavor to this creamy, rich cauliflower soup.

Rubbed with garlic, rosemary, and allspice, this bacon-wrapped roast is rich with holiday flavor. The impressive but quick-cooking recipe can easily be halved to serve a smaller crowd.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

Smoky bacon, crunchy shredded lettuce, and a zesty dressing—what’s not to like?

There’s no need to roll these super-thin. In fact, a little heft keeps them moist.

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.