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
It’s a universal truth that bacon makes everything better. Here are some of our favorite uses for this salty, fatty, flavorful, brilliant food.
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
This warm salad is a good way to ease your way back into salad season.
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 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.
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.
Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta.
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.
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 »