1,576 bacon recipes

Southern smothered steak with flour-dredged round steak browned in bacon drippings, then simmered in its own gravy until fork-tender. Four ingredients, pure country cooking.

Traditional Southern roast possum with bread crumb stuffing, onion, bacon drippings, and a kick of red pepper. Old-school Appalachian cooking using black iron and patience.

Homemade dog treats made with whole wheat flour, bacon drippings, shredded cheese, and egg. Cut with a bone-shaped cookie cutter and baked until golden. Your pup will go absolutely bonkers for these.

Classic pan-fried yellow perch with crispy cornmeal crust, finished with lemon butter pan sauce. Fresh-caught lake fish ready in 45 minutes for simple suppers.

Cornmeal Pie Crust (1 crust for 9 inch pie) recipe

Four-ingredient hot bacon dressing with picante sauce and red wine vinegar. Drizzle over spinach salads or sliced tomatoes for a smoky, spicy kick.

Old-school Southern fried chicken soaked in a rich cream-and-egg bath, dredged in paprika-spiked flour, and fried in a trinity of bacon drippings, shortening, and butter.

Grilled caribou steaks marinated 24 hours in red wine with ginger and hot pepper sauce, then rubbed with bacon drippings and grilled medium-rare. Wild game cooking at its most direct.

Pan-fried bass coated in cornmeal and cooked in bacon drippings in a cast iron skillet. A classic Southern fish fry technique with a crispy golden crust and just three main ingredients.

Creamy potatoes au gratin layered with thin-sliced potatoes, heavy cream, melty cheese, and crumbled bacon, then baked until bubbling and golden. A rich, crowd-pleasing holiday side dish.

Quelites, a traditional New Mexican spinach and pinto bean side dish with bacon drippings, chili pepper, and hard-boiled egg. A 25-minute Southwestern classic.

Cumin and garlic pinto beans simmered low and slow with onion, a single slice of bacon, and whole cumin seeds. The classic Tex-Mex side, sturdier and tastier than canned. Quick-soak method skips the overnight wait.

Vinegar-marinated beef brisket studded with garlic, seared in bacon fat, and braised with strong black coffee and caramelized onions until fork-tender. A rugged, flavor-packed Texas-style brisket.

Traditional frijoles: slow-simmered pinto beans with onion, garlic, cumin, chile, and bacon drippings. An authentic Tex-Mex and Mexican staple cooked low and long until creamy and fragrant.

Fresh lima beans simmered with sliced smoked sausage, onions, and bacon drippings. A no-fuss Southern one-pot meal with big smoky flavor.

Hearty sauerkraut and bean soup with browned pork shoulder, paprika, and beef stock. Partially pureed for a thick, creamy base with a tangy sauerkraut finish.