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

There are few foods that can’t be improved by smoky, salty bacon. See our favorite recipes for bacon-wrapped goods, from scallions to bluefish to cheese-stuffed jalapenos.


Bacon-Wrapped Jalapeño Poppers

These poppers have a perfect marriage of textures and flavors—creamy, chive-flecked cheese cuts the bite of roasted jalapeños, while crispy bacon adds crunch.

Bacon-Wrapped Artichokes (Fondi di Carciofi)

Everything’s better wrapped in bacon, including artichoke hearts.

Bacon-Wrapped Stuffed Pork Loin

Pork loin is lean—wrapping it in bacon helps keep it juicy as it grills. Get the recipe for Bacon-Wrapped Stuffed Pork Loin »

Bacon-Wrapped Scallions

Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta.

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 Wrapped Dates with Almonds

At the Red Cat in New York City, these are a popular choice on the bar menu.
This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii and is now considered a “Polynesian” specialty.

Bacon-Wrapped Sardines

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

Creole-Style Fried Fish

This recipe was given to us by Lonnee Hamilton, who recommends spooning some bacon grease into the frying oil to give the fish a smokier flavor.
Soby’s Applewood Smoked Bacon Wrapped Pork Tenderloin
At Soby’s restaurant in Greenville, S.C., chef Shaun Garcia serves this Applewood smoked bacon-wrapped pork tenderloin on roasted-garlic mashed potatoes and broccolini with a habanero butter sauce. See this Recipe Stephen Stinson

Foie de Veau en Persillade avec Pommes de Terre (Calf’s Liver with Parsley, Garlic, and Fried Potatoes)

Seared calf’s liver, potatoes, and bacon are natural partners in this dish from Aux Lyonnais.

Bacon-Wrapped Smoked Trout with Tarragon

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