Bacon, Bacon, and More Bacon

Published Aug 23, 2010 8:00 AM

Bacon, Bacon, and More 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

It’s a universal truth that bacon makes everything better. Here are some of our favorite uses for this salty, fatty, flavorful, brilliant food.

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See the Recipe Maura McEvoy

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 »
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See the Recipe James Baigrie

Billionaire’s Bacon

Billionaire’s Bacon

Bacon-Fried Chicken with Gravy

The bacon fat makes this chicken taste as though it was kissed by a salty smokey flavor.
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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 Wrapped Dates with Almonds

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.

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 Sardines

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

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 »
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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.

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 »

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