Bacon

Cooking Method: Direct Heat Suggested Wood: Hickory, Pecan These pinwheels were developed in the kitchens at Big Bob Gibson Bar-B-Q as a part of a campaign for the National Pork Board. This is not your typical "low and slow" barbecue recipe, but rather an "ode to pork," a direct-grilled recipe that features both pork tenderloin and pork bacon. Add some pecans and a traditional Carolina mustard sauce and you have an appetizer or entreé with true Southern flair.

Here's a more contemporary take on potato salad: Two kinds of potatoes give it eye appeal and a richer flavor. Tossing the potatoes with arugula and bacon adds a peppery crunch and plenty of smoky goodness (and you know how we feel about the smoke!)—and practically makes this salad a meal. Because sweet potatoes are so dense, and they take a few minutes longer to cook than regular potatoes, we cook them separately. This salad doubles easily for a party, and goes great with barbecued brisket or grilled sausages.

We have found that bacon gives the corn a nice smoky flavor, but it doesn't get brown and crispy. You can either eat it with the corn or peel it off.

Bake the potato in the microwave to save time. You can use any mild white fish instead of cod.

If you use commercial pork in this recipe, you might want to rub the chops with the salt mixture and let them sit for a full day in the fridge. The long rest will make the meat extra-juicy. Bone-in heirloom rib chops have ample marbling, so the meat will be naturally moist. They don’t need to rest as long with the salt rub—an hour or two should be sufficient. These are some big chops, so you might be able to share.

If you're under 30, you've probably never heard of rumaki—unless you saw Betty Draper serve the appetizer during the second season of Mad Men. In the 1950s and '60s, the best hostesses wrapped bacon around slices of water chestnut and bits of chicken liver, then broiled the nibble until the bacon was crispy. Rumaki fell out of favor decades ago, but we've noticed that bacon-wrapped dates—the darling of restaurant menus everywhere—have a lot in common with the old-school app. In our version, we stuff the dates with Asiago and brush the bacon with smoked paprika.

The bacon and sautéed nuts play well against the greens. If you like your food a bit tart, add a splash of Sherry vinegar.

Fried chicken in the South has many variations. Here, a buttermilk marinade helps keep the meat tender and juicy underneath crisp, golden skin; pepper-speckled gravy and bacon add savor and smoke.

Grits are often made with water, but the addition of whole milk—not to mention thick-cut bacon and fried eggs—turns a workhorse into a thoroughbred.

This simple take on carbonara is the ideal postwork fallback dinner.

This Lowcountry-style dinner—shrimp with saucy black-eyed peas and smoky bacon—is worthy of a glass of sweet tea.

These bite-sized gems make a divine pop-in-your-mouth snack alongside a robust cup of strong black tea.

A terrific side for roast pork loin or roast chicken. Smoky cheese and bacon are stirred into rich and creamy mashed potatoes. You can mash the potatoes with a regular masher or—even better—a ricer.

Green apple and a dash of cider vinegar provide just the right amount of tart balance in this slightly sweet, down-home soup topped with homemade bacon bits.

Braised dishes are often served with a creamy side like mashed potatoes, polenta, or grits. Black beans offer an earthy change of pace and complement the chile purée.

This richly flavored chili pays homage to the Texas "bowl of red," in which meat is the star. Mole paste, ancho chile powder, and cumin add depth of flavor. Set out bowls of beans, cheese, onions, and other garnishes so that guests can have their chili just the way they like it.

No need to open a bottle of white wine for the few tablespoons you'd require: Lemon brightens up this easy risotto.

(Salade Tiede aux Oeufs en Meurette) Two grand bistro classics meet here: the frisée aux lardons salad with a poached egg, and oeufs en meurette (poached eggs in a red-wine sauce). Frisée, with its slightly bitter flavor and sturdy but delicate texture, stands up beautifully to the rich, concentrated sauce and the warm poached egg.

In this simple side, humble apple cider vinegar is transformed into a gastrique (a slightly syrupy reduction).