Smoky, savory, crunchy bacon is impossible to resist in these 20 bacon-perfect recipes.

Fingerling Potatoes with Bacon

The secret to this simple dish is to use the best-possible bacon. Click here for the recipe. 

Spinach Salad with Hot Bacon Dressing

The ancestor of this dish is German potato salad. During the 19th century (and perhaps before), German-Americans used the flavorful dressing to coat dandelion greens. In the States, the bitter greens were eventually supplanted by spinach. Click here for the recipe. 

Bacon-and-Cheese Deviled Eggs

SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich. Click here for the recipe. 

Gamberi al Rosmarino (Shrimp with Pancetta and Rosemary)

Serve these garlicky shrimp with lots of crusty bread. This recipe first appeared in our March 2012 issue, with Dana Bowen’s story Good and Plenty. Click here for the recipe.

Tofu Wanzi (Fried Tofu and Bacon Fritters)

China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin. For three dipping sauces to serve with them, see Green Goddess Sauce, Roasted Garlic Chipotle Mayonnaise and Soy Chili Sauce. This recipe first appeared in the 2012 SAVEUR 100, with the article Tofu Wanzi. Click here for the recipe. 

Onion and Bacon Tart

The custardy batter for this dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven. This recipe first appeared in our November 2011 issue along with Dana Bowen’s story Roots of Flavor. Click here for the recipe. 

Bacon-Wrapped Smoked Trout With Tarragon

Speķa Pīrāgi (Bacon Turnovers)

These small bacon and onion pies are a staple of Latvian festive tables. We prefer double-smoked bacon, but any thick-cut bacon will do. This recipe first appeared in our May 2011 issue, with the article Riga Revisited. Click here for the recipe. 

Maple-Bacon Popcorn

Smoky bacon, sweet maple, and a kick of black pepper make for an entirely addictive bowl of popcorn. Click here for the recipe. 

Bacon-Wrapped Scallions

Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta. This recipe appeared in our March 2011 issue as a part of our special feature, Soul of Sicily. Click here for the recipe. 

Baked Oysters with Bacon and Spinach

Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, shared this recipe for a lighter twist on classic oysters Rockefeller. Click here for the recipe. 

Parsley and Pancetta Salad

Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston’s Dolce Vita restaurant. Click here for the recipe. 

Pea Shoots with Shrimp, Bacon, and Chives

Tender pea shoots are natural partners for rich-tasting shrimp and bacon. Click here for the recipe. 

Green Beans with Pancetta and Mint

This green bean dish is mildly creamy, thanks to a quick blanching in milk, which also sweetens the beans slightly. A garnish of toasted chopped hazelnuts adds a lovely nutty crunch.

This recipe appeared with Irene Sax’s piece “Small Wonders” (November 2008), a tribute to Thanksgiving side dishes—though we think it works well anytime of year. Click here for the recipe. 

Bacon-Wrapped Sardines

King Oscar sardines work nicely in this preparation, which is based on a recipe in La Cuisine (Leon Amill, 1969) by Raymond Oliver. Click here for the recipe. 

Bacon-fried Chicken with Gravy

After breakfast, why throw away the bacon grease when it’s great for cooking french fries, onion rings, and, of course, fried chicken? It’s like the food was kissed by a salty smoke flavor.

This recipe, from James Beard’s American Cookery by James Beard (Little, Brown and Company, 1972), was one Beard’s father used. Click here for the recipe. 

Frisée Salad with Poached Eggs and Bacon

Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad. Click here for the recipe. 

Bacon Cheeseburger

There are many ways to make a bacon cheeseburger but this one, from former SAVEUR editor Colman Andrews, is one of our favorites. Tamari, which is aged soy sauce without added wheat, is available in Asian markets and many supermarkets.

Lightly crusty, oval Portuguese rolls are sold mostly on the East Coast; if they’re unavailable, other rolls may be substituted. Click here for the recipe. 

Breakfast Trout with Bacon

The wilderness of northern Maine offers plenty of outdoor activities, among them trout fishing. Rising early is imperative, but the rewards are worth it: the thrill of the catch, and a hearty breakfast like this one. Click here for the recipe.

Jalapeño Bacon Corn Bread Muffins

This Southwestern-style recipe is a perennial favorite at the National Cornbread Festival. Click here for the recipe. 

Related articles

• Today’s Recipe: Pizzas with Eggs and Bacon (williams-sonoma.com)
• Bacon 25 Ways (markbittman.com)
• French Toast and Bacon Cupcakes | Babble (babble.com)
• New Potato Salad (spoonful.com)
• Recipe: Baked Potato Soup With Bacon, Green Onion & Cheddar – Recipes from The Kitchn (thekitchn.com)
• Even Salad Is Better With Bacon: 10 Bacon-Spiked Salad Recipes (thekitchn.com)
• Tailgating Recipe: Smoked Bologna With Bacon (thequad.blogs.nytimes.com)
• Braised Vegetables with Bacon (simplycooking.wordpress.com)
• No Meat, No Problem – Join the Meatless Monday revolution with these vegetarian cookbooks (theinsider.retailmenot.com)

Credit: Saveur