By Peter Kaminsky, Marie Rama

Every little thing tastes larger with bacon. a type of flavor-packed, umami-rich, secret-weapon constituents, it has the facility to raise almost about any dish, from soups to soufflés, braises to bread pudding.

Peter Kaminsky and Marie Rama recognize simply tips to hire it. Peter is the writer of either Pig Perfect—a paean to the noble swine—and, so much lately, Culinary Intelligence, which argues that the healthiest method to consume is to devour much less yet very well. He and Marie recognize that including impossible to resist bacon transforms a standard dish into a rare one.

Bacon Nation is a bacon-lover’s dream, a suite of a hundred twenty five smoky, savory, crispy, meaty, salty, and sweetly sensuous recipes that move all the way through the menu. Starters like Spiced Nuts with Bacon; Bacon and Butternut Squash Galette; Bacon, Pear, and Humboldt Fog Salad. major classes that includes meats—Brawny Bacon red meat Bourguignon, Saltimbacon; poultry—Paella with bird and Bacon; fish—Flaky Cod Fillets with Bacon and Wine-Braised Fennel; and pasta, together with an replace of the vintage Roman dish Bucatini all’Amatriciana. Even dessert: Rum Ice Cream with Candied Bacon Chips and Chocolate-Peanut-Bacon Toffee. Or, as Homer Simpson may say, Mmmm, bacon.

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Extra resources for Bacon Nation: 125 Irresistible Recipes

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It’s important that the figs and the mozzarella be torn rather than cut—the rustic-looking result fits the unfussy ambience of the fireside. Thyme, which is usually used to enhance savory ingredients, adds a wonderful counterpoint to the sweet, fruity figs. | Serves 8 to 12 There are many levels of bitterness in this bracing appetizer—in the lemon zest, the olives, the thyme, and, of course, the endives—but it is nuanced and never overpowering. It keeps the taste bright, clean, and is especially well balanced by the wafer-thin sun-dried tomatoes (you’ll find these are much more delicate and fruity than the oil-soaked store-bought variety).

The magic takes place out of sight. indd 24 Cyan Magenta Yellow Black Asador Some years ago I was preparing a whole lamb al asador at one of the most elegant grand crus châteaux of France. ” He was right: this dramatic way of slowly roasting a lamb came to Spain and the rest of Europe from the Arab world, where it is called a mechoui. Today, all through Patagonia, where shepherding is the principal industry, a whole roast lamb is as common as a standing rib roast or a stuffed turkey is in the United States.

The señores still come to lunch with their guns tucked into their belts! The traditional humita is prepared and served in corn husks, but I find that this recipe is simpler and fresher. The most important thing to keep in mind is that you must do it only when corn is sweet and just picked at the peak of the season. Grate it rather than cut it off the cob. Only then will it release the sweet juice that mingles so well with the spicy red pepper flakes, onion, and fresh basil. Serve with toasted country bread and a green salad.

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