Bacon, Bacon, and More Bacon
It's a universal truth that bacon makes everything better. Here are some of our favorite uses for this salty, fatty, flavorful, brilliant food.
Cabbage and Bacon Pie
In Ireland, the term bacon is used loosely; the meat in this casserole is actually ham. Get the recipe for Cabbage and Bacon Pie »
Bacon-Fried Chicken with Gravy
The bacon fat makes this chicken taste as though it was kissed by a salty smokey flavor.
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
Bacon Wrapped Dates with Almonds
At the Red Cat in New York City, these are a popular choice on the bar menu.
Fingerling Potatoes with Bacon
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-Cured Bacon
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.
Salade Lyonnaise
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 »
Bacon-Wrapped Bluefish
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.
Bacon-and-Cheese Deviled Eggs
SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.
Baked Oysters with Bacon and Spinach
These baked oysters are a lighter take on the traditional oysters Rockefeller.
Bacon-Wrapped Scallions
Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta.
Maple-Bacon Popcorn
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 »
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.
Bacon-Wrapped Smoked Trout with Tarragon
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 »
Xiachao Niugan Jun
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 »
