Bacon

As long as the kohlrabi's greens are fresh-looking and not wilted, you can eat them. They can be sauteéd just like spinach.

This recipe takes only about 15 minutes of active time (or less, if your bird is already cooked) and will change the way you think about turkey. Then again, we might be biased.

Two sweet-salty finishings let guests craft their own signature sandwiches, but if you’re a purist, leave them off and let the (excellent) bacon speak for itself.

Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing. 

Bibb lettuce leaves are sturdy and crispy enough to balance out the bacon, tomatoes, and avocado for these lunch-friendly wraps. This recipe is part of our lunch for a week series; ‎check out the rest for the remaining days here.

To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms. 

It’s breakfast! It’s brunch! It’s a snack! It’s a glorious mess. And in case you’re wondering, the waffles are pretty amazing just on their own.

Winter’s answer to the grain bowl, this feels super hearty and satisfying.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

Adding oysters and bacon incorporates textural contrasts and bold flavor hits to up the intrigue.

Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it’s magic.

Energy-packed flaxseed and protein-rich chia seeds give these flapjacks a lot more staying power.

Are filled pastas still good at room temperature? This tortellini recipe proves that they are; if you don’t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.

A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat.

“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor

Crispy, cheesy, bacon-y—they're an irresistible snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.

This creative sandwich uses two leftovers: turkey and stuffing.

We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld (and save time on Thanksgiving Day).