Cured Meat

When you put okra and cornmeal—two icons of the southern table—together in a hot greased skillet, magic happens, especially when you've tossed in a little crisp bacon for good measure. These fritters are best when eaten immediately, but try not to devour them all before they've even left the kitchen.

Thinly sliced pancetta goes a little crisp, its salty porkiness complementing the asparagus. Though the spears are wrapped, they cook through perfectly and even pick up some grill flavor.

Thick slices of pancetta are cubed and fried for the tastiest croutons ever.

A clever, deconstructed BLT: Bread coats chicken in the form of breadcrumbs,bacon is cooked with lettuce and tomato for a simple side, and a dollop of seasoned mayonnaise acts as a sauce.

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . I use this technique to grill one of my signature dishes, pancetta-wrapped trout. I stuff the fish with fresh tarragon, wrap it mummy-style in pancetta (uncured Italian bacon) and serve it with a simple mesclun salad for a winning meal off the grill.

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . There are those days that nothing will do except a bacon cheeseburger. Instead of visiting your favorite burger joint, make them at home. You may never order a burger out again!

Topping the chicken with pancetta slices before roasting adds a rich flavor.

Great on polenta, grits, or steamed rice.

Almost a risotto and not quite a soup, risi e bisi was once reserved for occasions. Thanks to food processors, high-quality frozen peas, and our super-fast stir-it-once method, you needn't wait for a special day.

Eggs become a silky, creamy sauce when they're tossed with hot pasta. Here, leeks add a nice spring touch to the traditional Roman dish.

This dish takes the best of traditional choucroute garni—smoked pork married to sauerkraut that's had its bite removed by being simmered in wine with bay and juniper—and lightens it up, pairing it with another Alsatian favorite, trout, and transforming a stick-to-the-ribs dish into something fit for a first course. You'll be pleasantly surprised at how the slight acidity of the kraut and the smokiness of the bacon play up, rather than dominate, the fish's clean flavor.

This is the perfect antidote to the Sunday blues, not least because there will be enough left over to pack sandwiches for Monday's lunch. A mix of beef, pork, and bacon ensures meatiness, with Worcestershire sauce, chopped prunes, and cider vinegar added for good balance and occasional suggestions of sweetness. Because the loaf is baked without a loaf pan, there's plenty of well-browned crust to go around.

As you may know, orecchiette is Italian for "little ears." Their size and rounded shape are just right for holding chunky toppings—pancetta, pine nuts, and broccoli fit that bill nicely. Grating Parmigiano-Reggiano over the entire dish is always a good idea.

This country-style quiche has a crunchy crust, thanks to the whole grain cornmeal.

Crunchy, salty, and fried. Who knew turnips could taste this good? These can be fun appetizers or the perfect side for sesame-oil-seared black cod with a rice-vinegar soy glaze.

The coffee marinade is sweetened slightly with a little maple syrup, and the sauce gets a kick thanks to a jalapeño chile.

"Smothering" means braising a tough cut of meat to tenderize it. Slow simmering also concentrates the flavor of the gravy.