449 bacon recipes

Crawfish enchiladas from Gabrielle's restaurant, rolled in corn tortillas with a creamy cheddar-chili sauce and melted Monterey Jack. Where Cajun crawfish meets Tex-Mex soul.

Cajun oyster pate with pimento-stuffed olives, bacon, hot sauce, and sweet relish blended into a smoky, briny spread. A bold appetizer served chilled on crackers.

Pan-seared filet mignon on a bed of crispy pancetta, finished with a rich Marsala wine and beef stock reduction. An elegant Italian-inspired dinner for six, ready in one hour.

Portobello, basil, and tomato sandwich (PBT) on garlic-rubbed grilled sourdough with a lemony mayo spread. A vegetarian take on the BLT with meaty grilled mushrooms instead of bacon.

Egg Beaters Benedict: lighter eggs Benedict with steamed liquid egg substitute, turkey instead of Canadian bacon, and hollandaise. Cholesterol-friendly brunch classic.

Easy baked beans doctored from canned pork and beans with crispy bacon, brown sugar, ketchup, Worcestershire, and mustard. The classic 6-ingredient potluck side dish.

Classic Beef Burgundy braised with red wine, sliced mushrooms, and onions in a rich, herb-flecked sauce. Tender cubes of round steak simmered low and slow, served over egg noodles.

Sauteed venison liver with butter-fried apple slices, brown sugar, and cinnamon. A quick wild game recipe garnished with crisp bacon and tomato wedges.

Baked oven omelet with sour cream, mushrooms, green pepper, and melted cheese topped with crispy bacon. Feeds six, no flipping, just cut and serve.

A spring forager's pizza with a crust of pureed fiddleheads, egg, and cheese instead of dough, topped with tomato sauce, bacon, more cheese, and whole fiddlehead ferns. Unusual, seasonal, and grain-light.

Louisiana-style duck breast strips dredged in sage-seasoned flour, browned in butter, then simmered with mushrooms, celery, onion, bacon, and thyme. Serve over rice or noodles for a hearty Cajun-country supper.

Grilled turkey breast slathered in canola oil, seasoned with salt, pepper, and cayenne, then slow-grilled over charcoal for an hour. Optional butter and hickory wood add smoky bacon-like flavor.

Fiddleheads on toast turn early-spring foraged fern shoots into a brunch dish with white sauce three ways: with hard-boiled eggs, crispy bacon, or rolled in ham and broiled.

Pan-roasted whole quail stuffed with pancetta, sage, and juniper berries, finished with a gin and white wine pan sauce. A masterchef-level wild game main course in 30 minutes.

Hearty Tuscan bean soup with pancetta, sage, and ditalini pasta simmered in chicken broth. This rustic Italian pasta e fagioli feeds a crowd with creamy cannellini beans and sharp Romano cheese.

Holiday appetizer quiche baked in a sheet pan with Swiss cheese, ham, scallions, and pimentos in a buttery cracker crust. Cut into 50 small squares for easy party finger food.