1,576 bacon recipes

Rumaki, the retro bacon-wrapped appetizer, done three ways with shrimp, sea scallops, and sweet dates. Marinated in a garlic-ginger brown sauce, then grilled until the bacon crisps. A party platter in every bite.

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.

Hot German potato salad with bacon, vinegar dressing, and a sweet-tangy sauce. Topped with broiled hot dogs for a one-pan supper. Wisconsin-Midwestern classic.

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.

Make-ahead breakfast casserole layering crisp bacon, cubed bread, eggs and sharp cheddar into a savory overnight strata. Assemble it the night before and bake in the morning. Feeds a holiday crowd.

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

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.

Sauerkraut rolls made with elk steak pounded thin, stuffed with bacon-onion sauerkraut, and braised in beef stock. A hearty, old-world game meat roulade.

Shredded potatoes and whole wheat flour form sticky dough that gets shaped into dumplings and simmered until tender, then brushed with bacon grease and topped with crispy crumbled bacon.

Bacon stuffed mushrooms with just three ingredients: mushroom caps, crispy bacon, and Italian breadcrumbs. A simple appetizer that disappears fast at any party.

Palouse lentil soup with crispy bacon, onion, celery, carrots, and garlic simmered in chicken broth with marjoram. Named for Washington's lentil-growing capital, ready in 40 minutes.

Horn and Hardart's famous baked beans with navy beans, molasses, bacon, dry mustard, and cayenne slow-baked for 4 hours. A legendary automat recipe made from scratch.

Traditional Cumberland sausage made with pork shoulder, back fat, nutmeg, mace, and a touch of smoked bacon. Hand-mixed, stuffed into casings, and baked until golden and snappy.

French rabbit stew braises disjointed rabbit in butter with white wine, beef stock, bacon, small white onions, mushrooms, and garlic. A rustic country braise with a built-in flour-thickened sauce.

Vinegar-marinated pork shoulder braised with bacon, rice, and pimiento-stuffed olives in one casserole. Bold Latin-inspired flavors with a 6-hour marinade that does all the work.

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