Bacon/6 recipes

Try this scrumptious and easy to make quiche that is made with bacon and swiss cheese.

Funny-Side-Up Pie is a savory bacon and egg pie with cream of mushroom soup and sour cream in a flaky homemade double crust. Retro comfort food with a creamy gravy on the side.

Tuna club sandwich stacked with seared rare tuna, roasted red peppers, crisp bacon, and peppery arugula on grilled brioche with turmeric-cumin aioli. A restaurant-style triple decker.

Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.

This delicious frittata is a gluten-free twist on a Quiche Lorraine.

Slow cooker BBQ beans with golden raisins, Granny Smith apples, brown sugar, and bacon strips on top. Canned baked beans transformed into a sweet, smoky crockpot side dish.

A hearty gnocchi in a flavor-packed thick brandied bacon and ground beef crushed tomato sauce augmented with vegetables and olives.

Hearty minestrone soup with bacon, pearl barley, kidney beans, and vegetables in a beefy tomato broth. A thick, filling one-pot soup with Italian herbs and a smoky backbone.

Classic Caesar salad for two with raw egg yolk dressing, anchovies, capers, bacon bits, and Parmesan. Made from scratch tableside in under 15 minutes.

Turkey gumbo built from a leftover carcass with a dark roux, okra, smoked sausage, bacon, and Cajun spices. A rich, hearty way to use your holiday turkey.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Mexican pot roast stuffed with bacon-wrapped garlic, rubbed in mustard, and braised in beer with jalapenos and cilantro. Fork-tender beef with a spicy blended sauce.

Entertain family with this succulent dish that will have your relatives standing in line for seconds.

Bacon-browned chicken braised with saffron, mint, and parsley in reduced chicken broth, finished with crispy bacon bits and sweet seedless grapes. A rustic, medieval-inspired dish with bold, unexpected flavors.

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.

New Haven-style white clam pizza with chopped clams, smoky bacon, fresh garlic, Romano cheese, and oregano on a cornmeal-dusted crust. No red sauce, no mozzarella, just briny coastal flavor.