When it comes to what Americans eat, there’s not much that’s more beloved than bacon. Bacon mania has generated sensations such as bacon-of-the-month clubs, websites dedicated to bacon (such as “Bacon Today”) and bacon camps.
Peter Kaminsky, former New York Times columnist, has always loved and cooked with bacon. Author of 2005’s “Pig Perfect: Encounters With Remarkable Swine and Some Great Ways to Cook Them,” Kaminsky has now penned another read on pork gastronomy, “Bacon Nation.” It is an ode to the versatility of bacon in 125 recipes.
Bacon “is a noble ingredient that elaborates on and elevates dishes,” Kaminsky said.
For the Fourth of July, Kaminsky suggests making his bacon huevos rancheros, or hearty apple-bacon coffee cake, flavored richly by Granny Smith apples and pecans. The more adventurous can try his bacon-wrapped salmon, which was inspired by a pancetta-wrapped tuna loin that chef Daniel Boulud once made for President Bill Clinton.
Eating out on Thursday? Try one of Kaminsky’s favorite bacon dishes — the BLT turkey club at the Standard Grill, crispy bacon with pickled ramps at Craft or the BLT at Frankies Spuntino.