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.

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

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

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

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.

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.

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

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.

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

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