Bacon recipe collection

Classic New England clam chowder with bacon, potatoes, and canned clams in a creamy milk-based broth. Thick, hearty, and ready in 40 minutes on the stovetop.

New Jersey clam chowder: a Jersey shore split between cream and tomato, with bacon, chowder clams, Old Bay, and an unusual cream of asparagus base. Garnished with asparagus spears.

With this simple and delicious German recipe, you can enjoy Oktoberfest easily at home with your favourite German beer.

Olive Garden spaghetti carbonara copycat: thick-cut bacon and sautéed mushrooms tossed with spaghetti and a creamy béchamel-Parmesan sauce. The American-Italian chain version, no raw eggs required.

Oyster soup with fresh and smoked oysters builds a creamy potato-leek base brightened with bacon, then finishes with both poached fresh oysters and pungent smoked ones for a chowder with double oyster character. Spinach for color, ready in 35 minutes.

Oysters and bacon soubise with pan-fried oysters and chopped bacon served over fettuccine or wild rice, topped with a Chablis-tarragon cream sauce thickened with arrowroot.

Palouse lentil soup with crispy bacon, onion, celery, carrots, and garlic simmered in chicken broth with marjoram. Named for Washington's lentil-growing capital, ready in 40 minutes.

Here's a rich chowder with big chunks of fish, potatoes and bacon in a tempting creamy broth.

Hungarian-style paprika cream schnitzel with veal browned in bacon fat, simmered in sour cream and tomato sauce. A rich, comforting Central European classic.

Italian pasta fagioli soup with cannellini and kidney beans, bacon, ditalini pasta, and aromatic vegetables. The classic Italian peasant pasta-and-bean soup ready in 40 minutes.

Penne with creamy roasted garlic sauce, crispy bacon, white wine, tomatoes, and Parmesan. A rich Italian-style pasta that makes a whole head of garlic taste sweet and mellow.

Grilled pork tenderloin medallions with blue cheese bacon whipped potatoes and a dried cherry port wine demi-glace. A steakhouse-quality dinner with three stunning components.

Quiche filled stuffed mushrooms with a bacon, Swiss cheese, and cream custard baked inside large mushroom caps. Individual crustless quiches that use the mushroom itself as the shell.

Classic French quiche maison with blanched bacon, Gruyere cheese, and a rich egg custard with cream and nutmeg in a blind-baked pie shell. Blanching the bacon first removes excess salt for a more refined filling.

Rustic rabbit and pork terrine studded with pistachios, garlic, and thyme, wrapped in bacon and baked in a water bath. Classic French country pate served with mustard and crusty bread.

Rakott Krumpli, Hungarian Scalloped Potatoes recipe