Bacon/9 recipes

Pennsylvania Dutch-style liver cakes made from ground beef liver, onion, egg, and flour, wrapped in bacon and pan-fried until crisp. A classic farmhouse recipe with old-school charm.

Slow-baked beef liver layered with chopped apples, onions, and bacon. Old-fashioned comfort food that turns organ meat into something folks actually fight over.

A fun way to entertain the crowd, and these shrimp lejon are delicious.

Frozen hash browns baked in melted Velveeta and mayonnaise, topped with crumbled bacon until bubbly and golden. Four ingredients. Zero shame. Total crowd-pleaser.

Old-fashioned baked beans made from dried navy beans, slow-baked 7 hours with bacon, molasses, dark rum, and a surprise hit of curry powder. From-scratch comfort that earns every minute.

A hot dog split open, stuffed with American cheese, wrapped in bacon, and deep-fried until it floats. Three ingredients. Zero restraint. State fair eating at its finest.

Hearty lentil kielbasa stew with bacon, carrots, thyme, and bay leaf simmered in beef stock. A thick, smoky one-pot meal with Polish sausage added in two stages for the best texture.

Crispy loaded potato skins stuffed with cheddar cheese, crumbled bacon, and scallions. Baked twice for extra crunch, with a make-ahead option for easy party prep.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

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

Old-fashioned creamed spinach with bacon, onion, and a milk-based bechamel. The classic steakhouse side dish made from scratch in 30 minutes.

Devils on horseback is a spicy version of angels on horseback, which are oysters wrapped in bacon and broiled. When oysters cook their edges curl, supposedly resembling angels' wings, hence the name.

Traditional Irish dressed cabbage braised in butter and bacon stock with a hint of nutmeg. Simple, buttery, and ready in 40 minutes, this heritage side dish turns humble cabbage into something you'll actually crave.

A traditional Irish side of celery pieces baked in stock with chopped bacon, onion, parsley, and knobs of butter. Simple, savory, and ready in 45 minutes.

Bacon-wrapped quail roasted until golden, then glazed with a sweet-savory apricot sauce for a show-stopping main course that's easier than you think.

Caribou roast marinated 48 hours in gin, apple cider vinegar, and beef stock, then draped with bacon and slow-roasted. Gin's juniper notes are a natural match for wild game.