Bacon recipes

Creamy parsnip chowder with butternut squash, bacon, and a cinnamon stick simmered in chicken broth. A velvety fall soup finished with heavy cream, nutmeg, and chives.

Slow cooker venison and four-bean bake with bacon, mustard, and ketchup. A hearty, protein-packed crockpot meal built for hunters and cold weather appetites.

Sausage and bacon quiche with sharp cheddar, red bell peppers, and a cream-and-egg custard in a prebaked crust. A loaded brunch centerpiece with serious savory depth.

Set it and forget it! This classic French Coq Au Vin slow cooker recipe transforms chicken into fork-tender magic with red wine, bacon, and earthy mushrooms.

Classic feijoada, Brazil's hearty black bean stew simmered with sausage, beef, pork, and bacon until thick and rich. Served over rice with bright orange slices, the way it's done in Brazil.

Seared chicken breasts in a rich cream sauce with baby artichokes, sun-dried tomatoes, pearl onions, bacon, pine nuts, and tarragon. Restaurant-quality dinner in just 20 minutes.

Homemade small batch German sausage from Nürnberg.

Rich bacon-studded carbonara sauce with creamy Parmesan and silky egg yolks that coat every strand of pasta. Add tender chicken for a hearty twist on classic Italian comfort food.

Why preheat the oven when you can cook this hearty casserole in your crockpot while you're away.

Slow cooker pork and bean casserole with canned beans, sharp cheddar, bacon, brown sugar, and chili powder. Set-and-forget potluck classic with a smoky-sweet edge.

Hearty American-style chop suey casserole layered with ground beef, bacon, cabbage, rice, and Rotel tomatoes. Bake it in the oven or use a pressure cooker for a faster weeknight meal.

Creole gumbo loaded with shrimp, crab, oysters, chicken wings, veal, ham bone, and okra, thickened with file powder. A true New Orleans-style gumbo served over rice.

A hearty quiche loaded with spinach, bacon, mushrooms, Swiss, cheddar, and cream cheese in a buttery cream cheese crust. Ski lodge comfort food for brunch or dinner.

The classic Kentucky Hot Brown: open-faced turkey-or-chicken sandwich smothered in cheesy Mornay sauce, topped with bacon, broiled until bubbly. A Louisville Brown Hotel original from 1926.

Louisiana shrimp gumbo with a dark bacon-dripping roux, smothered okra, bell peppers, and tomatoes. Served over rice with cayenne heat and bay leaf depth.

So delicious and much less greasy than your deep-fried ones.