Cured Meat

Editor's note: The recipe and introductory text below are from Seduced by Bacon. To read more about the book, click here. These salmon fillets are a great main course when you want something special and don't have a lot of time. They are super-easy and quick to make as well as delicious. . . . There are some fine ready-made sauces, called Chinese barbecue sauce, in Asian markets and even on supermarket shelves.

Bacon and scallops always pair beautifully, but it's the mixture of sugar and spice that transforms these easy-to-make hors d'oeuvres.

Garlic and raisins blend beautifully in a dish that's a welcome substitute for the basic broccoli-and-butter side.

Don't add salt to the fried eggs or arugula—the pancetta and cheese are salty and add plenty of flavor.

Soft 00 flour (available at Italian markets) produces a more tender pasta, but all purpose flour works well, too.

Lentilles du Puy are lighter than other lentils and hold their shape especially well during cooking.

The Cuban classic gets a delicious boost from the addition of flavorful Spanish smoked paprika. Spanish paprika (Pimentón de la Vera) is everywhere for a good reason: its magically smoky flavor. Look for it at specialty foods stores or order it from latienda.com.

Torta salata
Great on its own or as part of a meal, this tender bread is wonderfully rich, particularly when served warm.

It's difficult to improve on the rich, smoky flavor of bacon, but we've done it: As this bacon sizzles in the oven, the brown sugar and hint of cayenne create an addictive sweet-hot glaze.

Left whole and baked, these plump tomatoes encase a soft-cooked egg and romaine pesto. Their interesting presentation is sure to turn some heads.

Tender lima beans and fresh corn kernels straight off the cob team up to create a beautiful—and delicious—side dish that's perfect with almost any meal.

The richness of pork is lightened with tangy cabbage for a hearty German-style meal that seems made for autumn.

The ingredients are simple, but they add up to a main course that's incredibly hearty and satisfying. Cute little lady apples, cooked until soft and almost bursting, bring a luscious sweetness to the chicken and bacon.

Boeuf Vigneronne The definition of rustic, this seductive dish of tender meat, sweet onions, and reduced wine was made for the vintners of Burgundy. Red wine adds a dark, lusty color to draw you into the meaty flavor, which, like a good bottle of wine, only gets better as it ages.

A few simple ingredients come together in an unexpected way to create a delicate beginning for a luxurious dinner.

If you can't find green garlic, just blanch a regular garlic clove in boiling water for two minutes to soften its bite.