Recipes with bacon

Savory pumpkin, bacon, and blue cheese soup balances earthy pumpkin and molasses against funky gorgonzola, smoky bacon, and a hit of cayenne. A bold, creamy fall soup that comes together in about 15 minutes.

This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant.

Roasted lamb with earthy mushrooms and a rich port wine sauce.

French chicken wrapped in bacon, seared golden, and oven-braised with onions and garlic, then served with a rich Roquefort cream sauce made from the pan drippings. Bold, savory, and deeply satisfying.

Bacon-wrapped chicken livers threaded on skewers with mushroom caps, seasoned with marjoram and thyme, then broiled with butter and white wine until the bacon crisps. A retro cocktail party showstopper.

Traditional Irish fresh pea soup made with ham stock, bacon, lettuce, and mint, then pureed silky smooth. The pea pods simmer in the stock for extra depth of flavor.

A quick and delicious one-pan meal fills you up with sausage, mushrooms, bacon, potatoes and eggs. Enjoy it with some crusty bread or steamed rice.

A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.

Lapin en gibelotte braises rabbit in white wine with bacon, garlic, and a bouquet garni, then finishes the strained sauce with cream. Old-school French country cooking with no shortcuts.

Quick microwave baked bean casserole with crispy bacon, brown sugar, ketchup, and mustard. Bubbly and smoky in just 30 minutes. Add franks or ham for a hearty main.

This is basically my grandmothers recipe with a few of my own ideas.

Kidney bean dip blended with Dr. Pepper, sharp cheddar, green chiles, and Worcestershire, then topped with crispy bacon. A wild game day dip that actually works.

Classic bacon quiche Lorraine with crispy bacon, sauteed onions, and sharp cheddar in a silky egg custard seasoned with nutmeg and dry mustard. Brunch or dinner, it never disappoints.

Rotkrautsalat is a traditional German red cabbage salad dressed with hot bacon fat, vinegar, wine, and caraway seeds. Shredded cabbage partially wilted by the warm dressing and topped with crispy crumbled bacon.

Green Mountain potato chowder simmered in beef broth with carrots, tomatoes, leeks, and celery root, finished with sour cream and topped with pumpernickel-bacon croutons.

Pesto carbonara combining fresh basil and garlic with a classic egg-cream-Parmesan carbonara sauce over vermicelli. Crispy bacon and the heat of the pasta gently cook the egg mixture.