'bacon' on Serious Eats

Bar-Style Tarte Flambée (Alsatian Pizza With Fresh Cheese, Onions, and Bacon)

It looks like a pizza, it cooks like a pizza, but don't make the mistake of actually thinking it's a pizza. Tarte flambée, the Alsatian flatbread topped with fromage blanc (a fresh, tart, spreadable cheese), thinly sliced raw onions and bacon, is as Franco-Germanic in flavor as can be. This method delivers a bar-style tart, cooked on a flour tortilla in a cast iron skillet, then browned under the broiler. It has a thin, cracker-like crust that is irresistible. More

Classic Tarte Flambée (Alsatian Pizza With Fresh Cheese, Onions, and Bacon)

It looks like a pizza, it cooks like a pizza, but don't make the mistake of actually thinking it's a pizza. Tarte flambée, the Alsatian flatbread topped with fromage blanc (a fresh, tart, spreadable cheese), thinly sliced raw onions and bacon, is as Franco-Germanic in flavor as can be. This method delivers a classic tart, made on pizza dough rolled very thinly and cooked on a blazing hot Baking Steel or pizza stone right under the broiler. More

Bacon, Bratwurst, and Beer Cheese Potato Skins

One of my go-to Game Day foods has always been potato skins. This time around, we can settle for nothing less that the ultimate champion of skins—the MVP of football feasts. If we're truly bringing our appetizer A-game, we need to mix it up a bit by drafting some beer right into our recipes. Brew-loving brothers and sisters, if you're with me, allow me to introduce an ale-filled appetizer just in time for the Super Bowl: Bacon, Bratwurst, and Beer Cheese Potato Skins. More

Bacon-Braised Green Beans

I love a crisp sautéed green bean or a fresh and crunchy green bean salad as much as anyone, but there's a time and a place for everything, and I'd like to make the case for tender braised green beans. Let's bust out of this al dente prison we're stuck in now, shall we? More

Over-the-Top Creamed Brussels Sprouts Gratin

Brussels sprouts have come a long way in the days since they were boiled to a stinky, cabbage-y death. Rapid, high-heat cooking has been the game-changer for me, but what if I told you that there's an even better way to cook Brussels sprouts? One that forgoes that quick cooking in lieu of extra-richness and flavor? A method that not only delivers decadently delicious results, but can be made 100% ahead of time with just a short stay in the oven prior to serving? This cheesy casserole packed with bacon and Brussels sprouts is where it's at. More

Insanity Burger From 'Jamie Oliver's Comfort Food'

There are those of you who might be wondering why you need yet another burger recipe, and there are those who just can't get enough. This burger from Jamie Oliver's Comfort Food is for both of you: it delivers classic flavor all juiced up and a little weird, in a wonderful way. Oliver takes the traditional components and gets kinda nutty with them, adding slight twists that really do make this a worth-a-try-even-if-you're-sick-of-burgers burger. More

Grilled Cabbage With Blue Cheese Dressing

Deeply fragrant with smoky charred edges, cabbage takes on a nutty, sweet flavor when grilled over blazing hot coals, and a great texture that's simultaneously tender and crisp. Its layered structure also makes it the ideal vessel for picking up both smoke flavor from the grill and whatever sauce you choose to serve it with. In this case, we're going with a rich blue cheese dressing, tomatoes, and—if you want them—bacon bits. More

Bacon-Wrapped, Jalapeño Popper-Stuffed Grilled Chicken Breasts

A fair question: who doesn't like jalapeno poppers? With that in mind, this dynamite chicken recipe -- part of a week-long celebration of chicken breasts -- offers a drool-worthy alternative to the average, grilled bird. The chicken is filled with a luxe cream cheese and sour cream mix that's specked with canned, roasted jalapenos, garlic and Parmesan cheese. Then, it's wrapped in bacon and grilled over indirect heat. More

The Turkey Club Shawarma Sandwich With Pork Belly and Enhanced Mayo

This is by no means a traditional turkey club sandwich: It is loaded with deeply roasted turkey-and-pork-belly shawarma, and accented with a flavorful bacon mayonnaise. All those rich ingredients are balanced with fresh tomato slices and peppery baby arugula. And while a classic turkey club has three layers of bread, we ditched the middle layer because we found it makes the sandwich too hard to eat without adding much that the other two bread slices don't already deliver. More

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