33 Bacon Recipes for BLTs, Burgers, and Beyond

Maple syrup, sherry vinegar and citrus combine to make a terrific glaze for thick slices of slab bacon in this simple, six-ingredient recipe.

These "BLT" hot dogs are topped with crispy bacon, fresh tomatoes and crunchy lettuce dressed with a creamy caraway-pickle mayonnaise.

Clams and bacon form a delectable union enhanced by wine-flavored tomato sauce. We recommend chopped clams, which are sold in refrigerated containers in many fish shops and at supermarkets, but you can also use good-quality canned clams.

For a zippy version of a New England classic, Laurence Jossel bakes buttery Rancho Gordo Yellow Eye beans in a tangy-hot mixture of apple cider vinegar, molasses, brown sugar and crushed red pepper. Regular Italian cannellini or Great Northern beans can replace the Yellow Eyes.

Andrew Zimmern's family loves this classic pasta. He amps up the tomato sauce with vodka and adds rich, smoky flavor with bacon.

"Oyster mushrooms are the awesomest," says chef Kevin Willmann. To roast them, he makes a delicious garlic oil; save leftover oil for other uses.

"About 15 years ago, I was asked by a subscription recipe company to create 20 pie recipes, and to this day they are some of my best. Tested and re-tested, refined and polished, they are faultless and balanced. This is one of my favorites. It's a bacon and onion filling bound with soft, ripened goat cheese and a Gruyère, poured fairly shallowly into a delicate pâte brisée. Pay attention while you make the tart crust; it's one you can adapt for a thousand fillings. Add some sugar to the dough and prebake with pie weights, and you will be able to fill it all spring with lime curd and berries," Andrew Zimmern writes.

Teres major is an ultra-lean steak that's sometimes referred to as mock tender. Its similarity to the tenderloin makes it a great substitute for filet mignon.

A tangy, buttery white wine and grapefruit sauce with smoky bacon is the perfect accompaniment to sweet sea scallops.

Brian Perrone was reluctant to put a burger on the Slows Bar BQ menu because he wanted to focus on barbecue. At the insistence of his partners, he came up with this patty melt-style burger topped with smoked Gouda, sweet house-made barbecue sauce and hot sauce-spiked onions. He's glad he did: It was an instant hit.

The small amount of sour cream in this recipe gives the quiche a super-silky texture. We used chopped chives here, but plenty of other herbs would be nice, too, such as sage, thyme, or rosemary.

Food & Wine's bacon-and-cheddar bread is ultra-satisfying alongside a hearty bowl of soup and a pint of cold beer.

Brightened by apple cider vinegar and tomatoes, our bacon jam adds sweet, tart, and smoky flavors to countless dishes. We like this condiment spread on toast and served with an egg, layered into a grilled cheese sandwich, or spooned on goat-cheese-topped crostini.

We're beefing up the summertime BLT with these smash-burgers. Thin beef patties that are pressed onto a ripping hot plancha, or flat-top griddle so they cook quickly and develop a smoky crust. Without grill grates, the juices from the burgers stay on the griddle, keeping them moist.

Bacon fat is used to season the potatoes and dressing for a thoroughly rich and smoky salad. The small potatoes and onions char quickly while retaining their moisture, contributing a delicious texture to the dish. Cook the bacon and potatoes ahead of time for a salad that's easy to assemble by the grill.

A perfect cocktail party snack, bacon-wrapped dates are chewy, crispy, sweet, savory and smoky all at once. Plump and tender Medjool dates are stuffed with a mixture of blue cheese and cream cheese, and a toasted walnut stands in for the pit. Fresh goat cheese could easily be swapped for the blue cheese, and roasted salted almonds can replace the walnuts. For sweeter stuffed dates, drizzle them with honey before serving.

"This is like a bacon cheeseburger that went to heaven," says chef Edward Lee of Whiskey Dry in Louisville. The pimento cheese and sweet bacon jam both melt into one dreamy, messy bite—this is not a burger for the faint of palate. Save any leftover spreads for an out-of-this-world grilled cheese sandwich.

These two-bite quintessential cocktail-party appetizers never get old. The bacon adds a nice smoky flavor, but you can also prepare this recipe with prosciutto or pancetta.

If you already have your grill on for your main course, these oysters are an impressive and super-simple starter. Top Chef winner Brooke Williamson cooks the oysters ever so slightly on the grill for a kiss of smoke. "It firms up the flesh just enough so it feels like you're eating shellfish," she says.

To make these next-level potatoes, Food & Wine's Culinary Editor at Large Justin Chapple first steeps cubes of double-smoked bacon in half-and-half, then folds the strained bacon-scented cream into boiled and riced potatoes. Pressing the potatoes through a ricer makes a deliciously light and extra-creamy potato puree.

In this ultimate version of baked clams, chef Daniel Humm includes chopped clams in the filling, doubling down on briny clam flavor. Bacon, parsley, lemon, and a touch of Parmigiano-Reggiano cheese add a savory, herby kick.

Pastry genius Dominique Ansel gives the beloved English "bacon butty" a French accent by subbing a slender baguette for the standard white toast. He also replaces the traditional ketchup with sherry.

At Bindaas in Washington DC, chef Vikram Sunderam fills this naan with bacon and cheddar cheese—in place of the traditional cottage cheese or paneer—and fires it a la minute in the restaurant's pizza oven.

Food & Wine Culinary Director at Large Justin Chapple's roasted chicken legs drip meaty, delicious fat onto a smoky, peppery bed of potatoes, red onion and crispy croutons.

Taking a cue from chef Mei Lin of Nightshade, we're adding spicy pork, creamy egg yolks, and crunchy sesame to classic rice congee. Low and slow cooking is the key to its great texture; adjust the heat as needed to maintain a gentle bubble that results in tender grains.

A sweet and spicy take on Bordeaux-style red wine sauce makes this tender, flaky fish extra flavorful. Store-bought veal demiglace is the secret to the sauce's depth; look for it in specialty stores or online.

Chef JJ Johnson makes hominy the star in this one-pot stew. The maize kernels absorb flavor as they simmer while retaining a slight chew. Aromatics sauté in the rendered fat from crispy bacon, which is later used as a garnish for each serving.

It's crucial to use thinly-sliced bacon here, not thick-cut, to achieve an evenly crisp crust. Seek out new crop potatoes for this recipe because they cook more evenly than potatoes that have been in storage. Save the bacon drippings for toast, basting roasted chicken, or for making cornbread.

This comforting, creamy rice porridge shines with punchy, savory toppings for a hearty meal. Traditional toppings for khao tom can include Chinese sausage, dried shrimp, or eggs, but writer Kat Thompson's favorite version of this dish is topped with fermented mustard greens and crispy bacon. This Khao Tom recipe is from Oranij Promsatit, Thompson's beloved Thai teacher and family friend.

These upgraded BLTs combine tender, sweet lobster meat with smoky, salty bacon, juicy tomatoes, and pillowy potato buns, lightly toasted in bacon drippings.

Bring this rich and luscious potato soup to the table and let kids and guests build their own delicious bowls with crispy potato peels, cheddar cheese, scallions, and more for a comforting meal.

Lightly spicy croutons tossed in chile-sesame oil before toasting, smoky bacon, and crumbled blue cheese add rich, savory dimension to this quick, dinner-worthy salad. A dollop of apple butter adds a natural sweetness to the dressing, but honey can be used in its place.

For this party snack, meaty bites of slow-roasted slab bacon are tossed with a homemade chile crisp that's studded with freshly-toasted chunks of dried chiles, fresh ginger, and garlic. Native to Mexico, slender and spicy dried Japones chiles lend their heat to this quick and easy version of the popular Chinese condiment. For an even easier version, try this with your favorite store-bought version of chile crisp.