This classic dish, Coq au Riesling, is a chicken stew with mostly the same components as Coq au Vin—except the vin in the recipe is not red, but a fresh, mineral-rich Riesling. The dish comes from Alsace, a region influenced by both French and German cuisines. I love this dish because it's lighter than traditional Coq au Vin, but still heavy enough to be considered comfort food. More

I was literally giddy when I first ran across this recipe from the blog Momofuku for 2. The mix of fatty, salty bacon with the spicy, acidic kimchi felt like a perfect way to dress up this leftover rice standard. I immediately thought of the Kogi truck's kimchi quesadilla, another slightly unhinged creation that's bold, spicy, and definitely not low-cal. I couldn't wait. More

If it's somewhat shocking to put an entire package of bacon into a single quiche, it's also, unsurprisingly, over-the-top delicious. I was worried that two eggs wouldn't make enough custard, but I wouldn't change a thing about the filling. More

The only justification I have for desecrating BLT glory with avocado and shrimp is that it works. This isn't traditional or authentic in any way. To be honest, it kind of bugs me that I'd even enjoy something that messes with the holy trinity of bacon, lettuce, and tomato on bread. Why mess with perfection? But I do enjoy it. So here it is, ready to be scrutinized. More

It's the kind of meal you eat on a table on the back deck, or makes you wish that you had a table on a back deck, a glass of wine in hand, sort of eating it like an open-faced sandwich, sort of eating it with a fork, sort of spilling it on your shorts and sort of not caring. In other words: summer. More

When it comes down to it, my favorite food is pasta. And if you held a gun to my head, I'd probably say that carbonara is my favorite pasta. I love its creaminess-with-no-cream, the chewy, salty bits of bacon, the roundness of Parmesan, the bite of black pepper. So it's not with any flippancy that I say that this recipe reminds me of carbonara, and in the best of possible ways. It's creamy, bacony, and satisfying—yet it's also a lot lighter and more fitting for summer. More

Though I'm not as brave as some, apparently it's quite possible to walk outside and forage for dinner in just about anybody's front yard. That's right—dandelions are a perfectly suitable dinner. More

Fiesta at Rick's by Rick Bayless is a must-have for anyone who's enamored of all things avocado-related. And if guacamole is your thing (but really, who doesn't love it?) Fiesta at Rick's has some of the tastiest variations out there. With a fruit as creamy, rich, and versatile as the avocado there are countless ingredients that can be added to the mix—mango for sweetness, toasted pumpkin seeds for a nutty crunch, and, of course, bacon. This Bacon and Tomato Guacamole takes the classic flavors of a BLT and pairs them with smooth avocado, and spicy, smokey chipotles in adobo, along with the lime, onion, and cilantro. More

Bean and hominy gratin isn't quite as tempting as macaroni and cheese, but it's more nutritious (and, if you start with canned hominy and beans, even easier to make). More