Seattle chef Josh Henderson is used to cooking on the go.
Brussels sprouts with bacon is a classic side dish. To turn the combo into more of a main course, serve it over hearty stone-ground polenta.
This week in weird food news: beer-tasting robot tongues, savory king cake, a bacon-lover's wedding and more.
Writer Josh Ozersky could never figure out why people boast about their love of bacon. What’s special about that? Everyone loves bacon. It’s a substance so intensely and unfailingly pleasurable that only the most insensate of beings could fail to enjoy it. But loving it isn’t the same as understanding it. And it really deserves to be understood. Here are six facts that constitute the beginning of bacon wisdom. Read more >
The above clip comes from "Portrait of a Bacon Enthusiast," winner of the first ever International Bacon Film Festival. Its filmmaker Michael Cameneti walked away from the event at New York’s Sunshine Cinema last week with a grand prize of $11,000 courtesy of the masterminds at Hormel Black Label Bacon. The company narrowed over 100 submissions from baconphiles down to 11 finalists. Here, Cameneti discusses his bacon passion and a bacon hangover.
What's your relationship to bacon? My dad always cooked us crispy bacon for breakfast. Since the very first time I can remember, I was hooked! I carry on the tradition with my kids. It's an obsession, a passion, and my favorite protein kick. I love to cook and almost all of my dishes for breakfast, lunch, dinner, and, yes, dessert include a bacon element.
What your favorite bacon dish? I'm currently suffering from what I call a bacon hangover. After the film festival, I hit my bacon dish climax with Stanton Social's "Big Sexy Burger" and literally couldn't stop eating them. Chefs Chris Santos [who hosted the Bacon Film Fest] and Jonathan Kavourakis top it with bacon, lettuce, American cheese and onions caramelized in Coca-Cola.
What's the strangest thing you’ve seen someone do with bacon? Last night there was a film called "The Drummer" and this guy was so obsessed with bacon that he invented a way to make a crispy taco shell out of bacon! Definitely going to attempt that feat when I get home.
Who was your biggest competition? Brandon Carter's "We Will Be Eating" because of the amazing cinematography, mystery, and dramatic effects. And"Baquon," which totally channeled one of my favorite show intros, Dexter. The editing was so great. The sound mixing and pacing were on point. The music and effects really enraptured me.
Done any other food films? This is my first foodie film, so it had to be about bacon, but it’s definitely not my last!
This salad might not be the healthiest way to start off a New Year’s weight-loss resolution, but it’s a step in the right direction. I created this bacon-and-egg dish when I was a chef at a French bistro in Minneapolis in the early ’90s. Within a week or two it was a massively popular lunch special and our best seller at brunch. It’s hard to beat the contrasting combination of salty and sweet, hot and cold, soft and crunchy. SEE RECIPE »
Adding Guinness, or any dark beer, to the brine gives the turkey a toasty
flavor and helps give the skin a dark brown color. // © Christina Holmes
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
This is a real man’s turkey. There’s beer, there’s bacon and there’s the bird. Period! You won’t find any star anise or preserved lemon or lavender sprigs. Just beer, bacon and bird. Now I’m not particularly butch, but I do like some very guy things—guitars, whiskey, baseball, boxing…. I’ve even been known to split logs on occasion, I’ve fixed the toilet in my powder room twice (two different problems, thank you) and I bait my own hooks.
My goal with this recipe was to make a supersimple Thanksgiving turkey that would appeal to a wide audience of both sexes. I specifically left the ingredient list kind of short because guys are commitment-phobes with limited attention spans and more than 10 ingredients may trigger the flight response. I kid...Really, I just wanted to pack a lot of flavor and juiciness into the turkey. Full-bodied Guinness and smoky bacon infuse the meat during an overnight soak in the fridge. While the bird cooks, the fat from the bacon bastes the skin. The meat has a slightly smoky, hoppy flavor that is irresistible. Plus, the pan drippings are out of this world. They go into the gravy, where you really taste the undertones of smoke, coffee and malt. This may be a guy’s turkey, but it still doesn’t give one license to take his plate into the den to watch football while guests are at the table. SEE RECIPE »