Bacon

Whole-wheat pancakes are as tasty as the buttermilk kind. They also offer extra fiber, which will keep you feeling so full that you'll need only a light lunch.

Greetings from Boston, home of New England clam chowder. Clam chowder is a year-round comfort food. But knowing that just one bowl of the creamy kind can pack 41 grams of fat isn't so comforting. We lightened the soup considerably — without sacrificing its velvety texture and rich flavor — by cutting back on butter and using lower-fat Canadian bacon and fat-free half-and-half (we used Land O'Lakes). Now you can feel good about spooning up this soup, which is high in iron (the clams) and calcium (the "cream").

Jerry Traunfeld, author of The Herbfarm Cookbook (Scribner), says, "Vegetables that are very fresh and picked at the perfect time are delicious cooked very simply. Just boil or steam them and serve with a little butter and maybe a sprinkling of tarragon, chervil or basil." Or savory, or oregano, as in this recipe.

Use a mandoline to cut the parsnips easily.

If you can't find burrata, substitute fresh whole-milk mozzarella.

Sometimes the simplest meals are the most delicious. This bacony soup with toasted cheese couldn't be more satisfying.

Maple syrup brings out the subtle sweetness of the bacon. If you like, you can substitute molasses (not blackstrap).

Silky smooth and with a crunchy topping, this seductive soup packs a range of flavors — earthy, smoky, and tart-sweet. If you decide to omit the bacon, substitute 1 tablespoon butter when you cook your vegetables.

This savory tart hails from France and features cottage cheese, sour cream, bacon slices, onion, and freshly grated Parmesan. You've never know by looking at it, but it's actually very easy to make and ready in under an hour. 

Wrapped with bacon, these delicious fillets self-baste during broiling, eliminating the need for a sauce.

Here, the beloved grits of the South are baked into a tender, cheesy roll that embraces all the elements of a country-style breakfast. Just slice and serve.

Gerald Colapinto of Corona, California, writes: "My grandparents were born in Italy and were wonderful cooks, so I'm partial to Italian food. I especially love the cooking of Southern Italy. Fortunately, I often travel to Rome on business. Back home, I like to re-create the dishes I discovered."