Bacon

Meet our new favorite stuffing: two kinds of bread give it a deep earthy flavor, vinegar-spiked raisins lend sweet-tart high notes, and bacon makes it irresistible.

Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it's magic.

Two words: Crispy! Bacon! In this recipe, turkey breasts get rubbed with spices and herbs before being wrapped in bacon for a second roast in the oven.

You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.

Thick slab bacon is key to this dish. Buy it packaged, if you can find it, or from the butcher.

I Can’t Believe It’s Not Butter!® is the secret to golden brown tortillas

A raw creamed corn sauce takes the place of the traditional eggs in this silky, summer-fresh "carbonara."

To serve these for brunch without waking up at the crack of dawn, make the dough the day before and chill overnight, wrapped in plastic. Bring to room temperature before proceeding.

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

With a mega-flame and a gargantuan pot, you can cook an ocean's worth of seafood in a fraction of the time it would take on the stovetop—without stepping foot in a steamy kitchen.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it's the bacon...)

Fry up bacon, tomatoes, and eggs all in the same skillet for this upgrade on the classic breakfast sandwich.

Once you try the combination of tangy and smoky flavors of pickled, grilled cabbage, you'll always want to make your slaw this way.

This decadent, delicious burger, featuring a 6-ounce patty, clothbound cheddar cheese, and the requisite "special sauce," comes from Ralph Lauren's restaurant (yes, that Ralph Lauren) in Chicago.

Who doesn't love a wedge? Ask your butcher to cut slab bacon into thick slices (about 1/4") to yield nice meaty pieces once they're crisped on the grill.

Bacon-wrapped franks, pinto beans, avocado, and mayo are balanced by pickled jalapeños and salsa in this summertime favorite.

Competition for the best burger in London has gone mad. Some burgers are gourmet and piled high with toppings, whereas others are thinner, simpler, wrapped in paper, steamy and sloppy. All I can say is my insanity burger is going to be right up there—the method is almost ritualistic in what it requires you to do to get close to burger perfection. I've also used the brilliant technique of brushing the burgers with mustard and a dash of Tabasco Chipotle sauce as they cook to build up an incredible gnarly layer of seasoning.