Year's Best: Recipes with Bacon

By Food & Wine
Updated April 25, 2017
© Fredrika Stjärne
These terrific recipes include grilled glazed-salmon sandwiches and dulce de leche, coconut, and chocolate chip magic bars.
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1 of 9

Bacon Burgers on Brioche Buns

JOHN KERNICK
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The burger at Tyler Florence's Wayfare Tavern in San Francisco is called Le Grand with good reason: It's a custom blend of ground prime rib, brisket, skirt steak and tenderloin, topped with Nueske's bacon and Cowgirl Creamery's triple-cream Mt. Tam cheese. The recipe is also delicious with a mix of chuck and sirloin.

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2 of 9

Fried Green Tomato BLTs

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This is a brilliant marriage of two classics: cornmeal-dusted green tomatoes and a bacon, lettuce and tomato sandwich.

3 of 9

Tomato Salad with Bacon, Blue Cheese and Basil

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This salad manages to seem both light and rich. Sheamus Feeley makes it with creamy chunks of Point Reyes Blue Cheese and crisp house-cured bacon, but the salad has such great zing, vegetarians will be equally happy with a bacon-free version.

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4 of 9

Grilled Glazed-Salmon Sandwiches with Bacon

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As with any sweet glaze, brush the honey-horseradish-mustard sauce on the salmon in the last minutes of grilling, or else the sugars in it might burn. Pairing Suggestion: A fresh, cherry-scented Grenache rosé.

5 of 9

Salmon, Bacon and Potato Hash

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The F&W Test Kitchen's terrific glazed salmon is phenomenal both on its own and as part of this this brilliant breakfast recipe riff.

6 of 9

Fried Forbidden Rice

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For a robust take on the Indonesian fried rice dish nasi goreng, Sang Yoon stir-fries black rice, sometimes called forbidden rice, with bacon and roasted garlic. "You can make it with short-grain brown rice, but you'd miss a lot of the fun," Sang Yoon says.

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7 of 9

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

FREDRIKA STJÄRNE
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This breakfast bake topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread."

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Roasted Guinea Hens with Braised Vegetables

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Chris Kronner, chef at Bar Tartine in San Francisco, sautés guinea hens in bacon fat, then roasts them in a wood-burning oven; he serves them with vegetables braised in whatever Scribe red wine is on hand.

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Dulce de Leche, Coconut and Chocolate Chip Magic Bars

© Fredrika Stjärne
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This is Grace Parisi's sophisticated version of magic bars, that chocolate-coconut bake-sale favorite. Browning the butter gives the crust a nutty flavor; cooking it in a metal baking dish makes it extra crisp. In a touch inspired by pastry chefs' favorite new ingredient, Grace adds bacon to the filling.

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