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Bacon - Page 3 of 26

  • Recipe

    Summer Salad with Peas, Parmesan, Fried Egg, and Bacon

    Bacon and eggs turn a green salad into a substantial, comforting, and tasty meal, while peas and tarragon contribute bright, fresh seasonal flavors.

  • Recipe

    BLT Grilled Potato Salad

    If you like a BLT, you’ll love this salad, which includes all those components plus grilled potatoes and a tangy blue cheese dressing. Try it alongside a grilled steak or…

  • Recipe

    Honey-Tabasco Pork Belly with Black-Eyed Peas and Collard Greens

    A brown sugar rub and a spicy-sweet glaze give this roasted belly a deliciously caramelized flavor. It’s served over bacony slow-simmered beans and tangy braised collards for a truly delicious…

  • How-To

    How to Cook Pork Belly

    3 ways to cook this rich, meltingly tender cut

  • Recipe

    Maple-Bacon Popcorn

    As we all know, bacon makes everything better, even popcorn. For the most bacon flavor, pop the corn in the rendered bacon fat.

  • Recipe

    Butternut Squash with Kale, Cranberries, Hazelnuts, and Candied Bacon

    If bacon makes everything better, then candied bacon makes it better still. Lemon juice plus toasty hazelnuts help to balance the sweetness of the bacon and the squash. For a…

  • Recipe

    Haricots Verts with Cream, Mushrooms & Crisp Bacon

    The sherry really comes through in the rich, creamy sauce, giving this classic dish a refined feel. If your beans are particularly long, feel free to cut them.

  • Recipe

    Mini-Meatloaves with Chili Sauce

    Kids will love getting their own individual-size loaves, while everyone will enjoy the sweet-tangy glaze on top. Serve with smashed baby potatoes sprinkled with chives.

  • Recipe

    Grilled Open-Face BLT

    A BLT is one of the best ways to enjoy in-season tomatoes; salty, smoky bacon and tangy mayonnaise highlight their sweetness. This version ups the smoke factor with grilled tomato,…

  • Recipe

    Congri (Cuban Black Beans & Rice)

    Congri is enjoyed all over Cuba, but it’s prepared a little differently from town to town. My mother’s family is originally from Oriente, where it’s made using red beans. But…