Author: Sergio Remolina
Homemade back bacon, a salty and sweet treat! It can be eaten after smoking or pan-fried afterwards. I like it on an egg and English muffin breakfast sandwich.
Author: Mike E
I made this for a friend who has a deep love for bacon. It reminds me a lot of pancakes and bacon.
Author: EssJay
Author: Peter Reinhart
By using heavy duty aluminum foil and creating some valleys for the bacon fat to flow results in perfectly flat, perfectly crisp, yet still succulent strips of bacon. Perfect for a BLT!
Author: Chef John
Author: Edna Lewis
Author: Bruce Aidells
Author: Kelsey Nixon
The original idea for this came from a friend. I varied the type of cheese and bread, and added a finishing step to create these tasty little sandwiches. I used low-sodium bacon, however, I think any bacon...
Author: HARLEAGHSGIRL
Author: Ruth Cousineau
Author: Betty Davison
Author: Pableaux Johnson
A favorite steak-dinner starter served at Cattlemen's Steakhouse in the historic Stockyards City area of Oklahoma City. Potato Skins with Bacon and Cheese
Author: Shelley Wiseman
Author: Myra Goodman
Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.
Author: Andrea Bemis
Author: Lisa Zwirn
A delicious non-sweet breakfast muffin alternative featuring the classic combination of bacon and corn.
Author: Marsha Eibert
Currants soak up balsamic dressing before being added to pancetta for a quick vinaigrette for dressing red cabbage.
Author: Maria Helm Sinskey
Grilled Beef Tenderloin With Potato Foil Packs
Author: Tracy Gensler
Author: Rick Rodgers
You only need one bowl to mix this easy, cheesy, savory-and-sweet corn muffins.
Author: Margarita Manzke
Author: Melissa Roberts-Matar
Author: Rick Rodgers
Author: Deborah Serangeli
Tucked under a butter- and herb-rubbed bird, savoy cabbage, thick-cut bacon, and simple potatoes meld into a caramelized, smoky, and irresistibly-tender trifecta.
Author: Mindy Fox