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"&lt;strong&gt;This slideshow barely needs an introduction&lt;/strong&gt;\u2014you already know how awesome bacon is. So here are 37 recipes that prove it. Who doesn\u2019t love a wedge? Ask your butcher to cut slab bacon into thick slices (about \u00BC\") to yield nice meaty pieces once they\u2019re crisped on the grill. At Rioja, in Denver, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better. Seasoned stock keeps this meatloaf juicy and flavorful. A doctored ketchup delivers just the right amount of tang, spice, and sweetness. And the bacon? We think it speaks for itself. These aren\u2019t sticky-sweet brown sugar baked beans. Think of them like the top crust of a good cassoulet. The chicken and leek meld together as they cook in the filling. At Parachute in Chicago, this bacon-studded, potato-filled, cheesy sesame bread is served in 6\" cast-iron pans; we adapted it to work in a 10\". We cut corners on the classic Italian dish\u2014using bacon and skipping the multiday air-drying process. It\u2019s not traditional, but it sure is delicious. \u201CThe contrast of tender radish and crisp bacon is even better with a little cider vinegar.\u201D \u2013Brad Leone, test kitchen manager We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately. Semi-pearled farro has had some of its outer kernel removed, which allows the starch to release and create a creamy sauce while cooking. A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat. It might seem like a long time, but cooking the bacon until it\u2019s well-done means it\u2019ll stay crisp at the table. As if an oyster po\u2019boy and a BLT had a baby; this appropriately messy sandwich achieves the ideal texture-and-temperature contrast when the oysters are still warm from the fryer. Earn bragging rights by seeking out the bittersweet choricero  pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested\u2014this homey dish will still taste superb. Tailor this blue plate special to your taste\u2014you could add spice to the potatoes, sub sausages for bacon, scramble the eggs, omit the onions, or add fresh herbs. While it\u2019s great for brunch (chase it with a nap), we\u2019d also love to eat this for breakfast or dinner. Crispy, cheesy, bacon-y\u2014they're an irresistible Super Bowl snack. So irresistible, in fact, that you may want to make a double batch. Blanched garlic, which is sweet and mild, is blended with briny clam liquor and olive oil to make a creamy white sauce for this unconventional pizza. Diminutive and sweet Hakurei turnips are in season and perfect for this dish; find them at farmers\u2019 markets. Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared piece of fish for a main course. You can dress this salad about half an hour in advance to no ill effect\u2014the hearty greens can handle it. The bacon wrap is a genius way to secure fresh herbs in the fish, where the season the filets from the inside out. &lt;p&gt;&amp;ldquo;I love the crisp texture of this addictive bar snack; the bacon fat is an obvious bonus.&amp;ldquo; &amp;mdash;Alison Roman, senior food editor&lt;/p&gt; This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs).  This version of an egg sandwich, from Austin's Noble Sandwich Co., uses quick-pickled onions (proof that pickles make everything taste better), Sriracha mayonnaise to bring the heat (a dash of hot sauce would also do the drink), and arugula for brightness and bite. &lt;p&gt;We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld (and save time on Thanksgiving Day).&lt;/p&gt; &lt;p&gt;A little savory, a little sweet, a lot of good.&lt;/p&gt; &lt;p&gt;Yeah, no brainer.&lt;/p&gt; &lt;p&gt;Salad dressing made even better.&lt;/p&gt; &lt;p&gt;That's right, you can totally put bacon in desserts. And a cookie isn't a cookie without a little salt.&lt;/p&gt; &lt;p&gt;Potatoes and bacon, the Romeo and Juliet of the food world.&lt;/p&gt; &lt;p&gt;Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.&lt;/p&gt; &lt;p&gt;A dish you want to eat when you've had a long, hard day.&lt;/p&gt; &lt;p&gt;The miso in this recipe takes it to another level.&lt;/p&gt; Pack this stunning beef roast with a savory stuffing, which keeps the meat juicy and makes a fine accompaniment on the plate.\r\n &lt;p&gt;&amp;ldquo;I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.&amp;rdquo; &amp;mdash;Dawn Perry, digital food editor&lt;/p&gt; There\u2019s marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it. Use a very sharp cheddar to make this\u2014it\u2019s the difference between pimiento cheese and cheesy mayonnaise."^^<http://www.w3.org/2001/XMLSchema#string>
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