Anyone who says the bacon craze is over clearly doesn't love bacon as much as we do or is, at the very least, unaware of all the ways bacon enhances our culinary world. And it's impossible to imagine any omnivore in his or her right mind hating on bacon when staring down at this bowl of cheddar corn chowder topped off with what blogger Ezra Pound Cake calls "God's confetti."

While the "hearty, creamy, comforting soup brimming with potatoes, corn, onions and sharp white-cheddar cheese" is enough to make anyone's mouth water, it's really the bacon on top that makes this Ina Garten recipe even more enticing.

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Many of vegetables, that they are at their very best when they're fresh, new, young and crisp. But oftentimes, we can't get to our veggies before they've lost some of the glowing exuberance that comes from being just off the vine or plant. And so we look for ways to make those bunches of broccoli and heads of cabbage delicious, despite their imperfections.

In the last few days, bloggers all across the internet have been posting recipes for ways to take these fall and winter veggies and make them heart-stoppingly delicious.

The Amateur Gourmet tries out Ina Garten's recipe for roasted broccoli and announces that it's the Best Broccoli of his life. Over at Grub Street, they're featuring the Broccoli and Cheetos dish that Chef Craig Koketsu makes at his New York restaurant, Park Avenue Autumn. Molly of Orangette is making a gratin out of Savoy cabbage and Ree the Pioneer Woman is using her trusty cast iron skillet to prepare a turnip gratin that would be perfect for Thanksgiving. I can't remember the last time vegetables have been quite so tasty!

We're coming down to the end of citrus season, but there are still enough oranges, lemons and limes out there to inspire the celebration of these flavorful and aromatic fruits. This cake is a great example of what you can do with a few lemons and oranges. The recipe is adapted from one by Ina Garten and the image is brought to us by Flickr user and blogger Amanda.

I first spotted Ina Garten's recipe for Outrageous Brownies on Smitten Kitchen. In the past, I haven't been much of a brownie baker, so I read Deb's post and moved on. But then I saw Ina make them on the Barefoot Contessa and they looked amazing and delicious. The recipe made an impression on me, so much so that I looked it up online and bookmarked it. I nearly made them on New Year's Eve but instead opted for a recipe from the Gourmet Cookbook. Those brownies were mediocre the first night and increasingly better each subsequent evening (and we did eat them until they were all gone).

Sunday afternoon, my friend Johnny called to say that he was putting together an impromptu dinner for that evening. When I accepted the invitation, he asked if I wouldn't be willing to bring dessert. I said of course and started plotting. I briefly considered making a fruit tart before deciding that brownies would be best. Luckily, I just happened to have all the ingredients necessary for these brownies and so started measuring, melting and mixing. They came together quickly and baked up in just under half an hour. I was a little concerned when I first cut into them, because they seemed a little greasy (they do call for a full pound of butter), but as they cooled completely, they firmed up and developed the ability to hold all that butter with aplomb.

These are excellent brownies. They are deeply fattening, but they are totally delicious. I took the leftovers to my cousin's house tonight for dinner and we ended up standing around the plastic container in which they were stored, eating them in broken pieces as a pre-dinner dessert course. If you want a really indulgent, fool-proof, amazing brownie recipe, look no further. Thanks Ina, for the fabulous recipe.

Despite the fact that is summer, and the temperatures are going to climb back into the 90's by the middle of the week (at least here in Philadelphia), I have soup on the brain. Since I'm also obsessed with the summer crop of Jersey tomatoes that are rolling into the stores and farmers' markets around here, I thought I would share my very favorite Roasted Tomato Basil soup recipe.

Sadly, I have absolutely no claim on this one, it belongs to the Barefoot Contessa. I tend to have difficulties with many of her recipes (I can't handle the idea of putting a large pat of butter on the inside of a hamburger patty), but this one is foolproof and bowl-lickingly good.

Deb from Smitten Kitchen says that these Pecan Squares are the most fattening thing she has ever made. I don't doubt her for a second because, although it looks like she made a fairly large batch, she also used almost 9 sticks of butter in the recipe. That's 1,017 grams, 4 1/2 cups and 72 tablespoons of butter for those of you not familiar with the notion of it in stick form. Of course, the recipe comes from Ina Garten and because she is known to use at least as butter as the lovely Paula Deen, this isn't all that surprising. Ina doesn't say how many servings this makes, but if we assume that you can cut it into 54 bars (2-in. squares), you're looking at around 17 grams of fat per bar - and more if you take Ina's suggestion to dip them in chocolate!

The squares are essentially a caramel pecan pie filling that is baked on top of a buttery shortbread base. It is baked in an unusually large pan (18 by 12 by 1-in., as opposed to the more standard home baking size of 9 by 13-in.), but that does give it the advantage of being a convenient, decadent and delicious treat to bake for a big holiday party. Just don't tell anyone the nutritional stats before serving them.

I wouldn't have guessed that Ina Garten was a cake-mix kind of gal, but I suppose that once you have your own line of boxed mixes, your perspective probably changes somewhat. Ina's Barefoot Contessa mix line includes brownie and cake mixes, frostings, fillings and even a pie crust mix. The mixes aren't entirely new, but this is the first time that I've seen so many of them, so perhaps their original distribution was limited to a few specialty stores.

The appeal of Ina's recipes is that she manages to make them look better, as well as more indulgent, than anything you could get at a bakery. The fact that her famous coconut cupcakes are now in a box... makes them lose a little something, especially since they claim to come with a cream cheese frosting mix, to which you have to add cream cheese.

Products like sauces and preserves make sense, since even if Ina isn't in the kitchen making them by hand, you can feel confident that it is her recipe. But to convert one of her cakes into a mix really looses the homemade appeal, which is what made Ina a success in the first place.

Much more attention gets paid to Rachael Ray and Paul Deen, but Ina Garten is another Food Network favorite that also has a new cookbook out. The Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again is her compilation of recipes that are short, easy are perfect when you want something tasty but don't really want to cook something elaborate. It's the Hamptons take on the same old theme of quick-fix meals, with some menu suggestions and grocery shopping tops thrown in. As always, Ina pays special attention to getting the best ingredients you can, which would certainly improve the quality of any quick-fix meal, though it doesn't make them quite as easy on the budget as some.

The important thing to consider about this particular book is whether you like Ina Garten or not. Her demeanor carries from the screen onto each page so if you are rubbed the wrong way, as a number of people are, by her on-screen personality, you might not enjoy the book quite as much. But if you like her upscale-casual manner, very generous use of butter and cream and the ever-present consideration for others that Ina always has, you'll probably enjoy it, from the Easy Cheese Danishes to Avocado BLTs and Chicken Pot Pie.