Inspired by the famous Roman amatriciana sauce, a 6-ounce juicy patty of beef is topped with a spicy tomato-onion jam, crisped bacon, and a Pecorino Romano cheese crisp.
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Rendered bacon fat becomes the base of a dressing for this hearty grain salad tossed with peppery watercress.
Hunanese food is famous for its fiery, chili-spiked dishes, and this quick and easy one with hand-torn cabbage, fresh red chilies, garlic, scallions, and bacon, is no exception. In fact, by Hunan standards, this dish is fairly tame. Slightly sour, thanks to the addition of black rice vinegar, the dish is great as part of a multi-course meal where the other dishes are even more intensely flavored and spicy.
Kale is one of the trendiest vegetables these days, but it's still possible to serve it in a surprising way: grilled. Smoky and with a touch of crunch, hearty lacinato leaves are a delightful, if unusual, vehicle for a vinaigrette made with crisped bacon, shallots, and apple cider vinegar. It's a killer side dish you'll want to nestle alongside your potato salad and hamburgers at your next BBQ.
Packed with crushed potato chips, bacon, lettuce, tomato, and two different sauces, this juicy, drippy, delicious grilled chicken sandwich is not only surprisingly quick and easy, it'll also rival any burger out there.
It's important to know what a specific loaf of bread can and cannot do. So when I got my hands on the astonishing crusty bread, I decided to be as simple as possible, whipping up a straightforward batch of egg salad, and serving the result as an open-faced sandwich.
Cathal Armstrong serves this "boiling bacon," or brined pork belly, for Halloween, but that doesn't mean we can't enjoy it in March. It is, after all, comforting enough to tide us through the rocky weather of early spring, and the bright, herbaceous parsley sauce with which it's served has hints of the warm weather to come.
Ham and eggs is a very common torta filling in Mexico, and for a good reason. The salty slices bring texture and loads of porkiness to the game, while the eggs help bulk it out. But you know what is crispier and more intense than ham? That's right. Bacon.
A shooter's-style large format pressed sandwich made with turkey, sharp cheddar cheese, bacon, and sautéd broccoli rabe. It gets pressed overnight for the best flavor and texture.
This play on hash uses the combination of earthy mushrooms, sweet asparagus, and thick cut bacon as the base for runny fried eggs
A 100% vegan sandwich made with smoked mushroom bacon, tomato, lettuce, and avocado.
Sweet, smoky, and crisp mushroom bits that can be used anywhere that you'd use bacon bits.
This browned, bubbling, soul-satisfying winner of a winter dish brings warmth on a cold winter night.
I love savory French toast. And when you combine salty, fried, eggy bread with bacon, tomatoes, and fresh, crunchy shredded romaine, you get a brunch that will set you straight no matter what you got yourself into the night before.
This two-filling, bacon-y, béchamel-laced titan of a lasagna takes some time to prepare, but the result is well worth it.
Brats mingle with bacon, apples and onions in a bold mustard pan sauce, accompanied by parsley spaetzle.
Crispy waffles with bacon, cheddar cheese, and scallions.