Our Favorite Bacon Recipes

Smothered Country Green Beans

When the first ingredient in a recipe is half a cup 
of bacon fat, you know you’re in the South.

>Get the recipe

Bacon Popcorn Drizzled with Creole-Spiced Butter 

Move over, movie theater-style.

>Get the recipe

Home-Cured Sorghum Bacon

Turn that slab of pork belly into the best bacon you’ve ever had.

>Get the recipe

Devilish Deviled Eggs

Bacon fat and a drop of Sriracha makes for a delicious twist on classic deviled eggs.

>Get the recipe

French-Style Succotash

Butter beans and bacon blend with tarragon and cream in a Georgia chef’s French-accented succotash.

>Get the recipe

Southern Skillet Cornbread

Put the bacon grease in a cast-iron skillet, put the skillet into a hot oven while you assemble the ingredients, then pour in the bread batter. The sizzle you’ll hear—and the golden crust that results from it—is what truly sets Southern cornbread apart.

>Get the recipe

Kil’t Greens with Bacon Jam

Chef Ouita Michel serves a versatile version of an Appalachian classic.

>Get the recipe

Bacon-Fat Biscuits

Trade bacon grease for lard in a standard recipe, and the bacon’ll be in the biscuit. (But you can always sneak a few slices, too)

>Get the recipe

Applewood Bacon-Wrapped Venison Loin

Try this versatile game recipe after a day in the field.

>Get the recipe

Oysters Bienville

Peppers and shallots make a tasty combination with the briny base and smoky bacon topping of chef Justin Devillier’s favorite baked oysters.

>Get the recipe

Brown Sugar Bacon Biscuits

Weekend eats that are on their own, but heavenly as the base for egg sandwiches.

>Get the recipe

Kentucky Hot Browns

No matter how you slice it, this classic will feed—and please—a crowd.

>Get the recipe

Hot and Hot Tomato Salad

Inspired by succotash and topped off with crispy bacon, this Alabama classic is the ultimate tomato salad.

>Get the recipe

Candied Sweet Potatoes with Pecan Bacon Syrup

In this sweet-and-salty hybrid, chef Vivian Howard takes inspiration from both the syrupy yams of her childhood and the smash-fried plantains that she discovered as a chef in New York City.

>Get the recipe

Bacon Scallion Hoecakes

Break out the cast-iron skillet and get to work on this savory spin on classic hoecakes.

>Get the recipe

Tomato Grilled Cheese with Beer and Bacon Marmalade

An update on the classic tomato-and-white bread sandwich.

>Get the recipe

Martha Hall Foose’s Bacon Crackers

This just might be the best—and easiest—cocktail bite ever.

>Get the recipe

Cast-Iron Charred Corn

This seared creamed corn, thickened with cob milk and studded with bacon, makes a great summertime side.

>Get the recipe

Dean Fearing’s Barbecue Beans

Any patriotic Texan knows that beans don’t belong in chili, but they sure do taste good alongside burgers, hot dogs, and potato salad. Here’s one chef’s take on old-fashioned baked beans.

>Get the recipe

Bacon Explosion

Bacon, sausage, and barbecue sauce combine for a one-of-a-kind dish that’s not for the faint of heart.

>Get the recipe