It’s a universal truth that bacon makes everything better. Here are some of our favorite uses for this salty, fatty, flavorful, brilliant food.
See the Recipe Maura McEvoy
In Ireland, the term bacon is used loosely; the meat in this casserole is actually ham.
Get the recipe for Cabbage and Bacon Pie »
See the Recipe James Baigrie
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 recipe Ben Fink
At the Red Cat in New York City, these are a popular choice on the bar menu.
This warm salad is a good way to ease your way back into salad season.
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 »
This dish is further proof that bacon goes with anything. Seriously.
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.
SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.
These baked oysters are a lighter take on the traditional oysters Rockefeller.
Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta.
Smoky bacon, sweet maple, and a kick of black pepper make for an entirely addictive bowl of popcorn.
Get the recipe for Maple-Bacon Popcorn »
See the Recipe Todd Coleman
These small bacon and onion pies are a staple of Latvian festive tables. We prefer double-smoked bacon, but any thick-cut bacon will do.
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 »
Duan Jan Pin, a cook in northwest Yunnan, makes this stir-fry with
song rong mushrooms, but firm cremini are a fine substitute.
Back to Season of Plenty: Yunnan’s Foraged Mushrooms »