Why would you ever settle for that mayo-laden mushy mess of a potato salad that often passes as a barbecue side when you have something like this? Full of flavors and textures, this a potato salad worthy of saddling up next to some smoked meats. More

Bacon, eggs, and potatoes are old pals, but I hadn't thought to combine them in such a pleasing way until Ina Garten showed me how to make this country French omelet. Like a frittata, this omelet is cooked in the oven, from which it emerges rather thin—in my pan, it rose no higher than 3/4 inch. While my frittatas are often a little overcooked, however, these eggs were perfectly tender and richly studded with bacon and potatoes. More

While a run-of-the-mill club sandwich might not be something to get worked-up over, the version served at Blue Ribbon certainly is. Dry, bland turkey is replaced with seared duck breast, crisp and perfectly seasoned on the outside, moist and medium-rare within. A slightly sweet and cinnamony Raisin Walnut Bread takes over for bland white bread, and a homemade Olive Oil Mayonnaise brings the sandwich all together. More

On this side of the Atlantic, corned beef and cabbage may be about as Irish as a dish gets, but according to Darina Allen author of Forgotten Skills of Cooking bacon and cabbage is Ireland's national dish. It calls for whole loin bacon, a British Isles export, which is cooked along with the cabbage, sliced before serving, and paired with a creamy parsley sauce. More

I hardly ever cook with sun-dried tomatoes, mostly because they always seemed like a food fad. I have memories of picking them out of all kinds of things as a kid—salads, pastas—and no great fondness to return to them. Yet it was hard to pass up this recipe, where they work perfectly in a delicious stew of crisp pancetta and soft, caramelized red onions. They melt into the sauce and balance it with a nice acidity and brightness. More

Armed with the last slices of my Bacon of the Month Club and a bottle of South Carolina mustard sauce, I set out to grill something insanely delicious using both—and that's exactly what these pork pinwheels are. The peppered bacon really flavored the entire pinwheel, which had a nice mustard tang and pleasing nutty crunch. More

[Photograph: Caroline Russock] Maybe it's that last glass of wine or a second martini, but every once in a while we overdo it. And most of the time, the next morning your stomach is feeling as fuzzy as your head... More

[Photograph: Nick Kindelsperger] We all know brussels sprouts and bacon love each other—that's just a fact. But who knew raisins should tag along with these two? This may sound like a chaotic dish but it's actually perfectly balanced. The raisins... More

[Photograph: Caroline Russock] This Corn Pudding from The Grand Central Baking Book by Piper Davis and Ellen Jackson is a not only an insanely rich side or fantastic brunch dish, it's also a bit of an optical illusion. When... More