Ingredients

3 slices bacon (4 ounces), cut crosswise into 1/2-inch strips
1 medium onion, chopped
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 red potato (6 ounces), scrubbed and cut into 1/2-inch cubes
1/2 teaspoon dried Italian seasoning
2 cups frozen shelled edamame
1 can (15 ounces) creamed corn
1/2 cup half-and-half
Coarse salt and ground pepper

Directions

1. In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.
2. Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.
3. Stir in edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon.

Serves 4.

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Ingredients

2 cups long-grain rice (preferably jasmine)
8 strips of bacon, cut crosswise into 1-inch pieces (about 12 ounces)
5 tablespoons canola oil
1 large yellow onion, chopped
4 scallions, thinly sliced, dark green parts set aside
2 garlic cloves, finely chopped
One 10-ounce package frozen peas, thawed (about 2 cups)
5 large eggs, lightly beaten
2 teaspoons sesame oil
Salt and freshly ground pepper

Directions

1. In a medium saucepan with a tight-fitting lid, cover the rice with water; swish the rice through the water with your fingers or stir with a wooden spoon until the water becomes cloudy, then drain the rice through a fine-mesh strainer. Repeat the process 2 more times. Return the rice to the saucepan and add 1½ cups of water, cover and cook over medium-low heat until the water has been absorbed and the rice is cooked, about 22 minutes. Remove from the heat and set aside, covered, for 10 minutes to finish cooking, then fluff with a fork.
2. Meanwhile, in a large, deep skillet, cook the bacon over medium heat, stirring occasionally, until crisp, about 15 minutes. Drain on a paper towel–lined plate and discard the bacon fat.
3. Return the skillet to the stove and turn the heat to medium-high. Add 2 tablespoons of the oil, the onion and the white and light green scallion slices, and cook for 2 minutes. Add the garlic, 1 tablespoon of the oil and the cooked rice and stir to coat. Add the peas and stir again. Make a large well in the rice and add the remaining 2 tablespoons of the oil and the eggs. Let the eggs set for 1 to 2 minutes, then scramble them with a fork and cook for 2 minutes more. Stir the eggs into the rice, breaking them up into small pieces. Turn off the heat. Add the bacon, half of the dark green scallion slices and the sesame oil and stir. Season to taste with salt and pepper. Transfer the fried rice to a serving platter and top with the remaining scallions.

Serves 4.

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Ingredients

Handful of organic cranberries, picked over and rinsed
4 ounces organic cranberry juice
2 ounces bourbon

Directions

1. In a pint glass, muddle the cranberries until crushed (make sure not to pulverize the cranberries so much that you release the seeds' bitter taste).
2. Add a large handful of cracked ice, the cranberry juice, and bourbon, and stir.

Makes 1 drink.

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