Bacon

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.

The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

Tucked under a butter- and herb-rubbed bird, savoy cabbage, thick-cut bacon, and simple potatoes meld into a caramelized, smoky, and irresistibly-tender trifecta.

Sweet and a bit salty, with a hint of spice: this is completely divine on hot buttered toast at any time of the day.

Rethink comfort food with kimchi—a type of spicy Korean sauerkraut—which makes this slow-cooked, tomatoey braise tangy, spicy, and deeply flavorful.

Winter’s answer to the grain bowl, this feels super hearty and satisfying.

For Super Bowl 50, go all-out with our epic 50-ingredient nachos, or choose just one of the (much-simpler) five “zones” to make for game day.

Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.

If you prefer all-pork (or all-veal) meatballs, go ahead and make that change.

Make this one-pan chicken dinner a go-to this winter.

You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising treat.

Crisp and juicy pieces of slab bacon and just the right hit of red wine vinegar bring the perfect tangy-porky balance to these slow-cooked Southern greens.

Want a show-stopping centerpiece roast to feed a holiday dinner crowd? Crown roast is the answer.

Step one: cut holes in two pieces of sourdough. Step two: fry eggs in those holes. Step three: slap them together with crispy bacon, melty cheddar, and plenty of hot sauce.

The fastest way to turn turkey into breakfast: eat it on French toast.

These dangerously addictive little bites fueled countless 1950s and '60s bridge parties from Greenwood Mississippi, to Greenville, South Carolina, before being rescued from recipe-box oblivion by modern Southern cooks like Martha Hall Foose. And thank goodness. Magic happens when a cracker slowly sops up the fat from smoky, crisping bacon; it transforms into something more akin to piecrust. Unadorned, bacon crackers are pure pork perfection. The addition of a tine bundle of rosemary needles makes for a fancified version, while topping the "belt" of bacon with a bit of brown sugar adds a hint of sweet to the smoke.