1,576 bacon recipes

Pan-seared rabbit braised with crispy bacon, mushrooms, and onions in rich beef stock, then finished with a velvety sour cream sauce. Rustic game cooking at its finest.

Traditional Polish sauerkraut pierogi filling slow-cooked with bacon, onions, and butter until mellow and sweet. Enough filling for a big batch of homemade pierogies.

Homemade gyros with seasoned ground lamb on skewers, spiced with allspice, coriander, and savory, bacon-basted on the broiler. Served in pita with yogurt and fresh tomatoes.

Crisp spinach salad tossed with water chestnuts, mung bean sprouts, hard-boiled eggs, and crispy bacon in a sweet-tangy dressing. Make the dressing a day ahead to let the flavors meld.

Slow-baked picnic beans with bacon, molasses, and brown sugar in a sweet and tangy sauce. This potluck-perfect side dish bakes low and slow until thick, smoky, and irresistible.

Baked Clams Casino with littleneck clams on the half shell topped with garlicky, paprika-seasoned bread crumbs and crispy bacon. A classic Italian-American appetizer served with lemon wedges.

Bob's refried beans simmer dried pinto beans low and slow with bacon drippings and garlic, then mash and pan-fry until crusty and rich. Authentic Tex-Mex refried beans from scratch.

Frijoles Puercos from Michoacan, loaded Mexican beans with bacon, chorizo, chicharron, queso anejo, and crispy tortilla squares. A rich, indulgent side dish with serious depth.

German spareribs and sauerkraut braised low and slow for 3 to 4 hours with paprika, caraway seeds, and beef bouillon. Finished with crispy fried bacon and served with dark bread.

Classic Oysters Rockefeller baked on the half shell under a buttery spinach topping spiked with Pernod and anchovy, layered with crisp bacon and a browned breadcrumb crust. The New Orleans appetizer, done right at home.

Basque shepherd's pie made in a skillet with crisp bacon, tender potatoes, thyme, and a soft-set egg topping. A rustic mountain shepherd's supper, not the usual lamb-and-mash version.

Pan de jamon is the Venezuelan Christmas bread: a soft, butter-rich dough rolled around ham, smoked bacon, olives, and raisins, then baked into a golden spiral loaf.

Old-fashioned homemade liver bologna with beef liver, potatoes, bacon, and graham flour, boiled in cloth bags. A heritage charcuterie recipe from scratch.

Creamy goat cheese adds wonderful flavor to this savory salad.

Potted chicken with bacon, butter, and warm spices baked in a water bath until silky. Old-world Irish preserve sealed under clarified butter for an old-school appetizer or sandwich spread.

New England fish chowder with haddock, cod, bacon, and potatoes in a creamy milk and evaporated milk broth. A classic, no-frills chowder that tastes even better the next day.