Bacon

Think: bacon and cheddar sandwich, but on a crouton. These bite-sized snacks with crispy crusts will leave all the other hors d'oeuvres in the dust.

Skip the bread and simply toss your favorite sandwich ingredients into a big bowl for a refreshing lunch with a savory, bacon-y crunch.

It may seem excessive to have bacon, sausages, and blood pudding on one breakfast plate—but when it comes to St. Patrick’s Day in America, isn’t excess kind of the point?

Sweet potatoes and maple syrup add natural sweetness to these muffins—perfect for prepping for a week of breakfasts, dinners, or lunches.

This dinner is a fry-up, of sorts. The smell of apples and smoked bacon frying on a damp day brings everyone into the kitchen, plate in hand.

Crisping mushrooms in bacon fat infused with rosemary gives this salad satisfying texture and rich, comforting flavor, enhanced by a runny poached egg.

This hearty, meaty, sauerkraut-braised dinner takes only 25 minutes in the oven.

Great pimiento cheese is all about spice. Red peppers and hot sauce are essential to cutting through the richness of the cream cheese and cheddar.

Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. But whenever crispy, skillet-fried toast is an option, you should probably take it.

Sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili.

Shred perfectly cooked chicken thighs, then add the bare bones back to the simmering pot for an ultra-rich stew. Zesty gremolata, chopped bacon, and fresh lemon add even more flavor.

This pie is both sweet and salty, which is my favorite dessert combination. The smoky bacon, mingling with the spiced apples and bourbon crust, is heavenly.

The classic components of a BLT get enhanced with a spicy, zesty horseradish mayo—the ideal foil for ripe summer tomatoes and salty bacon.

Bacon does double-duty in this nuanced version of Cobb salad: the crispy slices add flavor and texture, and the rendered fat becomes the base of a warm vinaigrette.

While you can use any green you like, a mix of tender and sturdy ones—some bitter and some hot—gives the best balance to the final dish.

Can't decide if you’re in the mood for egg salad or potato salad? We’ve got you covered.

Not that there’s anything wrong with coleslaw and sauerkraut, but cabbage has so much more potential.