1. In a skillet, cook bacon over medium heat until crispy. Drain on paper towels. When cool enough to handle, crumble bacon. Drain all but 1 Tbsp. fat from skillet and sauté onion until tender, about 3 minutes. Add garlic and sauté 1 minute longer. Transfer to a plate and let cool completely.

2. In a large bowl, combine ground chuck, paprika, barbecue sauce and reserved bacon and onion. Season liberally with salt and pepper. Gently but thoroughly mix with fingers. Divide into 16 pieces. Form each piece into a 3-inch patty. Sprinkle cheese over 8 patties, cover each with one of remaining patties and press to seal.

3. Preheat gas grill to medium (or light a charcoal fire and let burn to a gray ash). Brush grill with oil. Grill hamburgers until desired doneness, 4 to 6 minutes per side for medium-rare. Remove patties and let stand for 2 to 3 minutes before serving on buns.

1. Preheat oven to 450ºF. Place tomatoes on a foil-lined baking sheet, cut side up. Drizzle with 2 Tbsp. olive oil and sprinkle with salt and pepper. Bake for 25 to 30 minutes, until soft and wrinkled but not burned. Let cool for 5 minutes.

2. In a large heavy skillet over medium heat, warm remaining 1 Tbsp. oil and cook onion and garlic for 2 to 3 minutes, stirring often. Put tomatoes and onion mixture in a food processor and process until pureed, about 30 seconds. Transfer mixture back to skillet, add tomato paste and brown sugar and cook over medium-low heat, stirring, for 10 minutes. Stir in both vinegars and pickling spice, reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour 30 minutes.

3. Strain mixture through a fine-mesh sieve, pressing on solids to force all liquid through. Discard solids. Season mixture with salt and pepper and let cool before serving (it will thicken as it cools).

1. Drain horseradish in a fine-mesh sieve for 10 minutes, occasionally pressing down on solids. Discard liquid. Transfer solids to a bowl.

2. Add mayonnaise and scallions to bowl; mix well. Season with salt and pepper. Cover and chill for at least 2 hours before serving.

In a heavy saucepan, warm oil over medium heat. Sauté onions and celery until very tender, about 20 minutes. Stir in sugar, cider vinegar, salt, pepper, turmeric, pimentos and 2 Tbsp. water. Reduce heat to low and simmer, uncovered, stirring occasionally, until liquid has almost evaporated, about 25 minutes. Transfer to a bowl and cool completely.

1. Place potatoes in a large pot; add cold water to cover potatoes by 1 inch. Bring to a boil and cook until potatoes are just fork-tender, 5 to 7 minutes; drain. Gently toss in a large bowl with 3 Tbsp. cider vinegar. Let cool slightly.

2. Add onion, celery, pickles and eggs to bowl with potatoes and gently mix. In a small bowl, whisk mayonnaise, mustard, chives and remaining 2 Tbsp. cider vinegar. Season with salt and pepper. Pour mixture over potatoes and toss gently. Cover and chill for at least 5 hours.

1. Make dressing: Whisk together oil, vinegar, honey, mustard, shallot and garlic. Season with salt and pepper.

2. Make slaw: In a large bowl, toss together cabbage, carrot, fennel, jicama, snow peas and apple. Pour dressing over and mix well. Cover and chill for at least 3 hours before serving.

1. Make crust: Preheat oven to 400ºF; mist a 9-by-13-inch baking pan with cooking spray. Place crushed pretzels in bowl of a food processor. Add sugar and melted butter and pulse to combine. Press pretzel mixture into baking dish and bake for 8 minutes. Transfer to a wire rack and allow to cool completely, about 20 minutes.

2. Make filling: Using an electric mixer on medium speed, beat cream cheese with 3/4 cup sugar until well blended, about 2 minutes. Fold in yogurt and vanilla. Spread over cooled pretzel crust, cover with plastic wrap and chill for at least 2 hours.

3. In a large bowl, dissolve both packages of gelatin in 2 cups boiling water. Let cool until mixture begins to get syrupy, about 15 minutes. Stir in strawberries and blueberries and pour over cream cheese layer. Chill until firm, 2 to 3 hours.

4. Whip cream until soft peaks form. Add remaining 1 Tbsp. sugar and continue whipping until stiff peaks form. Cut tart into squares and serve with whipped cream.