Bacon

Here’s a way to infuse the evocative spice and smoke flavors of true barbecue into a conventional fast-cooking burger. It uses a smoke-scented barbecue rub. I call it The Barbecue Burger; you might call it smoky nirvana.

A quick and easy hollandaise sauce adorns this classic combination of buttery English muffins, savory Canadian bacon, and perfectly poached eggs.

The rich flavors of crispy, tender chicken and smoky bacon balance the slightly bitter notes of frisée and shaved fennel in this hearty dinner salad.

Fold crisped and crumbled bacon into a cornmeal waffle batter for plenty of salty, savory crunch.

This fiery sweet-tart red sauce is smoky, tangy and has sufficient red pepper flakes to let you know it means business.

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

A porky powerhouse breakfast duo (bacon and sausage) meets mushrooms, cheddar, and spinach in this supremely fluffy diner-style omelet.

This lattice-topped, make-ahead casserole is almost too pretty for its own good.

This recipe is inspired by one in Mollie Katzen’s book The Vegetable Dishes I Can’t Live Without. Heads up! This recipe calls for already cooked spaghetti squash.

Cutting the meat into two smaller pieces reduces cooking time, but it’s the roast first, brown later “reverse sear” that’s game-changing in this recipe.

First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon, leaving out the anchovies, and using a vegetable stock or water.

Breakfast casserole with bacon, loaded with eggs, cheese and bacon, and finished off with an avocado and tomato topping.