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.

See the RecipeMaura McEvoy

Cabbage and Bacon Pie

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 »Christopher Hirsheimer
See the RecipeJames Baigrie


A descendent of the sauce used in classic German potato salad, a rich and flavorful bacon dressing was used by German-Americans to coat dandelion greens during the 19th century (and perhaps before).André Baranowski

Billionaire's Bacon

Billionaire's Bacon
Caramelized brown sugar adds an irresistible layer of sweetness to crispy bacon in this recipe from late chef and food consultant Gene Hovis.Helen Rosner

Bacon-Fried Chicken with Gravy

The bacon fat makes this chicken taste as though it was kissed by a salty smokey flavor.David Sawyer
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
bacon appetizers, bacon recipes, party appetizers

Bacon Wrapped Dates with Almonds

At the Red Cat in New York City, these are a popular choice on the bar menu.Meredith Heuer

Warm Salad with Jerusalem Artichokes, Bacon, and Radicchio

This warm salad is a good way to ease your way back into salad season.Larry Nighswander

Fingerling Potatoes with Bacon

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.Vanessa Rees

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.André Baranowski
Salade Lyonnaise

Salade Lyonnaise

Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons.Andre Baranowski

Bacon-Wrapped Sardines

This dish is further proof that bacon goes with anything. Seriously.André Baranowski

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.Todd Coleman

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

Baked Oysters with Bacon and Spinach

These baked oysters are a lighter take on the traditional oysters Rockefeller.Todd Coleman

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.Anna Stockwell
See the RecipeTodd Coleman
Bacon Turnovers (Speķa Pīrāgi)

Bacon Turnovers (Speķa Pīrāgi)

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.Landon Nordeman
Bacon-Wrapped Smoked Trout with Tarragon

Bacon-Wrapped Smoked Trout with Tarragon

This trout dish turns smoky and succulent in a stove-top smoker.Todd Coleman

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 »Ben Fink

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 »Ariana Lindquist