When I was working the lunchtime garde manger station at Union Square Café, one of the first things I did every morning was to bake off about 10 pounds of thickly sliced bacon for the restaurant’s signature BLT sandwich. Whether you’re feeding a whole dining room full of hungry customers or a much smaller group at home, this method is great because it allows you to multitask while the bacon is cooking in the oven. You end up with nice, flat, evenly cooked strips of bacon and —here’s the best part—there’s no pan to clean up when you’re done.