Bacon

Split Pea Salad

This recipe has nothing to do with that place, other than it’s an obvious homage to split pea soup—one of the most delicious and ugly foods out there.

Vinegared Romaine with Sour Cream, Bacon, and Herbs

Because it’s a nod to the classic wedge salad, you could, of course, use iceberg (which I happen to love), but the romaine has a much better, greener flavor.

Spring Pasta with Peppered Peas

The goal is a sort of spring-y Alla Gricia (pork fat + lots of black pepper + spring vegetables), so this pasta is ideally made with guanciale, green garlic, pea shoots and fresh peas. But know that even if made with olive oil, regular garlic, arugula and frozen peas, it’ll still be so lovely.

Clam Chowder with Corn and Bacon

This clam chowder is more of the brothy, soupy, light and ethereal variety, ideal for the end of summer and beginning of fall, but would happily take you into the winter months, too.

A Pretty Classic Cobb Salad

While I do hate following rules, sometimes it’s nice to color inside the lines. To qualify as a Cobb Salad, the salad must have certain ingredients or else it’s simply just a large salad, and I am happy to oblige.

Split Pea Soup

If you’re still in soup mode, this other riff on a classic is excellent, and can easily be made vegan.

Spaghetti Carbonara For One

The amount of sauce produced here could absolutely go the distance for double the amount of pasta, useful to know if you find yourself in bed with someone needing some LNP (late night pasta).

Clams With Celery and Toasted Garlic

Most clams you buy have already been scrubbed and soaked to purge any sediment, mud or sand, but it’s still a good idea to give them another scrub once you’re in your own kitchen. And the chorizo (or bacon, or pancetta) is optional; if you leave it out, the recipe is pescatarian.