Good day! Ever cooked a bacon explosion (above)? Jason Day and Aaron Chronister developed the recipe, a barbecued sausage meatloaf cooked in a net made of bacon, back in 2008. Damon Darlin brought it to The Times soon after. "It's a variation of what's called a fattie in the barbecue community," Mr. Day told him. "But we took it to the extreme."

We mentioned the bacon explosion in passing last week, and said we'd publish the names of readers who sent us pictures of their weekend attempts at the dish. Turns out that was a lot of readers. And we have limited space. So we'll go with the first to have gotten in touch: Dennis Harper of Auburn, Ala. Dennis, we salute you! (Here's his explosion.) Maybe give that recipe a try this weekend?

Another weekend project to get into as spring kicks off: fried chicken. (Try in particular the late, great Edna Lewis's recipe for pan-fried chicken. Or John Currence's recipe for Coke-brined fried chicken. Or Julia Moskin's recipe for Korean-style fried chicken.)

Alternatively, take advantage of the goods in the farmers' market tomorrow, and make a whole bunch of asparagus. You could roast it, for instance. You could pickle it. You could make it into pesto. You could cook it with morels and tarragon. You could toss it in a wok. But the time to cook asparagus is now.

We're thinking, as well, that this is a good weekend to bake. Maybe Melissa Clark's chocolate streusel poundcake? That after a dinner of beer-can chicken from the grill would make for a magical night. Or the Alabama lemon "cheese" cake we scored the other day from the Pulitzer-winning poet Tracy K. Smith? We're liking that after one of the fried chicken recipes above, or as a finish to a dinner of Saturday night salmon burgers.

Take a look at Cooking for other recipes to cook over the weekend. Save the ones you like to your recipe box. And remember, when you've cooked them, you can rate their success on a scale of one to five stars. True fact: Rating recipes is an exercise that helps us all.

If you run into any problems - with the recipes, with the site or with the apps we now have for both the iPad and iPhone - please reach out to us at cookingcare@nytimes.com. We'll get back to you, promise.

You can also get in touch with me directly: foodeditor@nytimes.com. I'm on Twitter like every guy with a notebook and a deadline: @samsifton. I'm on Instagram like that cool kid in the art department: samsifton. And I'm on Facebook like my mom! Have a good weekend.