Farm to Table: Go ahead, bacon my day

Bacon is one of those foods that seems simple at first glance yet carries a surprising amount of culinary nuance, history and a few sizzling misconceptions. Whether it is crisping up in a skillet at breakfast or adding smoky depth to dinner dishes, bacon has secured its place as a kitchen staple around the world. But despite its popularity, there are plenty of myths that deserve to be rendered out. To start, not all bacon is created equally. In the United States, bacon typically comes from pork belly, which gives it that perfect balance of fat and meat that makes it so irresistible. In other regions, bacon means something entirely different. In the United Kingdom, back bacon is more common, coming from the loin and offering a leaner bite. Italian pancetta and guanciale also bring their own flair to the bacon family, proving this beloved ingredient is more than just a one-cut wonder. It is, quite literally, the complete package of cured meats. One common misconception is that bacon must always be cooked until it is shatteringly crisp. In reality, bacon is more flexible than it gets credit for. Texture is a matter of taste, not rule. Crisp bacon delivers a satisfying crunch, while chewier bacon offers a richer, meatier bite. There is no need to go whole hog on crispness if that is not your style. Cooking methods also play a big role in flavor. Pan-frying is classic, but oven-baking bacon has become a game changer for many home cooks. It allows the fat to render evenly, reduces splatter and keeps things a bit less greasy on the stovetop. For those looking for a quick fix, microwaving bacon can also do the trick, though it will not deliver quite the same crackle or caramelized edges. No matter the method, the key is to let the bacon speak for itself without rushing it, because good bacon should never be rushed or you might miss the sizzle of success. Another bacon truth worth chewing on is its rendered fat. Often misunderstood, bacon fat is liquid flavor gold. Saved and used properly, it can elevate everything from roasted vegetables to fried eggs. A little goes a long way, and it is a reminder that sometimes the best things in life are worth hanging on to, even if they are a little greasy. Waste not, want not, as they say, or in this case, render not, squander not. Bacon also carries a long and flavorful history. Cured pork has been around for thousands of years, with early versions appearing in ancient China and Rome. The word "bacon" itself comes from old Germanic roots meaning "back meat," which is fitting for something that has managed to stay at the front of so many menus for centuries. While often associated with breakfast, bacon is anything but one-dimensional. It has made its way into salads, sandwiches, pastas, burgers and even desserts. Its salty, smoky flavor is the ultimate supporting actor, capable of stealing the show without hogging all the attention. At the end of the day, bacon is more than just a side dish. It is a culinary cornerstone that has stood the test of time. Whether you like it crisp, chewy or somewhere in between, one thing is certain: Bacon continues to bring home the bacon in kitchens everywhere. Roasted Potato Salad with Bacon and Fresh Herbs Here's a potato salad featuring the winning combination of roasted potatoes, a bright Dijon dressing, fresh herbs and plenty of crumbled bacon. Makes 6 servings Ingredients 2½ lbs. gold potatoes, cut into ½ inch slices 1 medium red onion, cut into rings ¼ cup olive oil, divided 2 tsp Dijon mustard ¼ tsp dried thyme ¼ tsp garlic granules 1 Tbsp lemon juice 1 tsp lemon zest 1 Tbsp vinegar – red wine, champagne or sherry ¼ cup chopped fresh herbs – parsley, dill, arugula, basil 3 Tbsp finely chopped chives 6 pieces bacon Salt and pepper to taste Directions Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. Toss potatoes with 2 Tbsp olive oil and place on prepared baking sheet in a single layer. Sprinkle with salt and pepper. Bake 20 minutes, then flip them over and bake another 15-20 minutes until potatoes are tender and golden brown. Cook bacon in a sauté pan over medium heat until crispy. Remove and set on paper towels to cool. Reserve bacon fat, wipe out the pan and add 1-2 Tbsp bacon fat back in. Add onions and cook until soft and brown on the edges. Set aside to cool. In a small bowl, add lemon juice and zest, vinegar, dried thyme, garlic granules, Dijon and a few pinches salt and pepper. Whisk to combine, then add 2 Tbsp olive oil and whisk again. When potatoes are done cooking, add to a shallow bowl along with onions. Add dressing and toss gently to combine. Add chopped herbs and toss gently again. Add salt and pepper to taste. Crumble bacon and sprinkle on top before serving.