Home curing is easy and yields a far more flavorful bacon than the store-bought kind. What's more, you can season the bacon any way you like; this recipe calls for a rub of fennel, caraway, rosemary, and thyme. André Baranowski
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It’s a universal truth that bacon makes everything better. Here are some of our favorite uses for this salty, fatty, flavorful, brilliant food.
The bacon fat makes this chicken taste as though it was kissed by a salty smokey flavor.
Braised Red Cabbage with Bacon
The secret to cooking this dish, a classic German accompaniment to a hearty meat course, is in keeping the pot covered, which helps preserve the cabbage’s deep, purple hue. See the Braised Red Cabbage with Bacon recipeBen Fink
The secret to this simple dish is to use the best quality bacon available. Delicious and straightforward, you can whip this dish together quickly while keeping the oven available for other jobs.
Home curing is easy and yields a far more flavorful bacon than the store-bought kind. What’s more, you can season the bacon any way you like; this recipe calls for a rub of fennel, caraway, rosemary, and thyme.
Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons. Get the recipe for Salade Lyonnaise »
Fatty bluefish and smoky bacon make a perfect pair. To adapt this recipe to the campfire, sear the wrapped filets in a well-seasoned cast-iron skillet set over moderate flames.
This trout dish turns smoky and succulent in a stove-top smoker.
Le Veau d’Or
Even though the heydey of Le Veau d’Or, a French culinary fixture on the Upper East Side in Manhattan, is more than 50 years past, it’s still a go-to for precisely executed, classic bistro fare. In the restaurant’s pitch-perfect version of a rustic French dish called Poussins en Cocotte, spring chickens are braised in wine and stock until tender. See the recipe for Poussins en Cocotte »
