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“BACON has nudged its way into every cranny of culinary fashion, be it vodka cocktails, short-rib braises or caramel cupcakes.
It’s everywhere.
Still.
And for good reason: A little bit of bacon packs an umami-rich punch for simple salads, soups or pots of otherwise virtuous greens – not to mention the role it plays in Sunday morning’s alchemy of coffee and newsprint.
Best of all, you can make it at home, in a single week and with no special equipment…”
