Wrapped in Bacon
Bacon-Wrapped Cherry Peppers
These genius hors d’oeuvres from Colby Garrelts (an F&W Best New Chef 2005) call for just three ingredients. The recipe can be made ahead of time, so it’s great for parties.
Bacon-Wrapped Chicken Breasts
This chicken stays extra moist thanks to a liberal basting of thyme butter.
Bacon-Wrapped Hot Dogs with Avocado
To riff on the classic pairing of melon and prosciutto, wrap juicy, ripe peaches in bacon and grill them until they're lightly charred and the bacon is crisp.
Bacon-Wrapped Rack of Venison
There's one rule for venison: It should be served rare and hot. The dish can also be made with a boneless loin; the roasting time will be slightly shorter. Regardless of what cut you use, the meat needs to marinate in garlic and olive oil overnight, so plan accordingly.
Bacon-Wrapped Shrimp with Cocktail Sauce
For this excellent appetizer, jumbo shrimp are marinated in chile-garlic oil, then wrapped with bacon and grilled. They're served with a house-made cocktail sauce that's spiked with a horseradish.
Bacon-Wrapped Tuna Steaks with Frisée and Avocado Salad
Katy Sparks likes to treat tuna steaks like beef. Here, she wraps them in bacon as she would a beef tenderloin, which not only adds a subtle smoky flavor to the fish but also keeps it moist.
Bacon-Wrapped Vegetable Skewers with Dill Pickle Relish
Dill pickle–herb oil—used as both a marinade and a dipping sauce—gives smoky oyster mushrooms and cherry tomatoes a double hit of brightness.
Chorizo-Filled Dates Wrapped in Bacon
This timeless tapa from Spanish cookbook author Penelope Casas has everything going for it—it's sweet, smoky and savory, all in one bite.
Herb-Marinated Mixed Skewers
This recipe for pork and bacon-wrapped turkey skewers is first grilled to get a nice char and then finished in the oven so the meat stays juicy.
Pancetta-Wrapped Roasted Turkey
After rubbing the turkey with a bold and delicious mix of chile powder, cumin, sugar and herbs, Texas chef Tim Love blankets it with slices of salty, fatty pancetta, resulting in a supermoist and savory roasted turkey.
Prosciutto-Wrapped Shrimp with Bourbon Barbecue Sauce
For this twist on bacon-wrapped shrimp, Lauren Kiino uses prosciutto because it’s more delicate than bacon and it gets a nice crispness from grilling.
Roast Bacon-Wrapped Pork
Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce
Here, Debra Whiting mixes the cheese with apple, sausage and greens, then stuffs it inside a bacon-wrapped pork tenderloin.
Bacon-Roasted Turkey with Sweet-Onion Gravy
In keeping with his motto that "everything is better with bacon," Robert Stehling makes a bacon-herb paste that he stuffs under the turkey skin to produce an incredibly moist and smoky bird.