5 Things That Should Be in Your Kitchen

#3: Bacon

Don't give me that "Noooo, it's greasy" crap: you love bacon.

If it will help, you can call it American Pancetta, because that's really all it is.

The great thing about bacon is its versatility. Not only can it be cooked to so many different outcomes (soft, medium, crisp, ultra-crisp), and used in so many different dishes (omelets, BLTs, burgers, salads, soups, appetizers -- the list is almost endless), even the leftover liquid fat has uses.

I usually cook up a half-dozen rashers every other week just to have them handy, and refrigerate them wrapped in Saran. The fat from the skillet should be poured into a metal container with a plastic lid and also kept in the fridge.

Then consider using a teaspoon or two of bacon fat when you ordinarily might use corn oil, olive oil or butter -- when browning chunks of beef or chicken, for example. Or massage some into a whole chicken, season and roast.

I like the Niman Ranch applewood-smoked natural bacon, which is raised using humane and sustainable methods. Most supermarkets stock it now, often on sale for under $6.