Similar Recipes
How To Cook Bacon in the Oven (Regular and Thick Cut) - Striped Spatula
Get perfectly-crisped bacon with easy cleanup every time by baking it in the oven! Make it plain, or using one of the easy sweet and savory flavoring variations to take breakfast to the next level.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__10__20161018-best-way-to-bake-bacon-flat-db2ac80bae1a42188041d6cde38e4c24.jpg)
Baked Bacon for a Crowd
The best way to batch-cook bacon, whether you like it crisp or chewy.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__20161102-sous-vide-bacon-12-abbbf0bac3c240d582dc2cb28b408d53.jpg)
Overnight Sous Vide Bacon
I was skeptical of the idea of sous vide bacon, but bacon cooked sous vide overnight is the first I've ever tasted that delivers on that moist-and-crisp promise. It's crispy on the exterior as you bite into it, but it quite literally melts in your mouth, like the finest confit pork belly, as you chew.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__201104229-chinese-bacon-primary-46c2140e6470430fad55f9708b0970f6.jpg)
Lacquered Chinese Bacon
Adapted from The Bacon Cookbook by James Villas...
Man Candy: Candied Bacon and Nuts
Candied bacon and nuts (walnuts and pecans). Be careful who you make this for because it's ridiculous addictive! The recipe can easily be varied with other nuts.
Bacon Wrapped Chicken
This baked Bacon Wrapped Chicken is insanely delicious!!! Super easy to make, a light dusting of brown sugar makes the bacon gorgeously caramelised.
Bacon French Toast Roll Ups
Crispy bacon rolled up in bread dipped in french toast egg mixture. So easy to make using plain everyday sandwich bread. 15 minute breakfast!
Bacon French Toast
It's like french toast, a muffin and pull-apart bread had a baby! A great make-ahead to feed an army. Also a superb morning-after recovery food. Highly recommend drowning in maple syrup for optimal experience.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__05__20120530swizzlesticksbacon-10d614e95db94faf877dc65a86b16556.jpg)
Bacon Swizzle Sticks
Bacon swizzle sticks are garnish, tool, and, snack all in one. The spiraled strip of bacon pretties up your drink, it's strong enough to stir with, and it tastes good.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__11__20161102-sous-vide-ham-12-489c8327945d437a98f4a3e84631dd17.jpg)
Overnight Sous Vide Canadian Bacon or Breakfast Ham
Like bacon, sliced Canadian bacon (a.k.a. breakfast ham) is not one of the meats you'd think would benefit from being cooked sous vide. But as it turns out, sous-vide ham is revelatory: Cooked low and slow overnight, it retains all of its juiciness, but gains an incredibly luxurious, buttery-soft tenderness as its connective tissue and muscles break down.
I’ve been cooking bacon in water for quite a few years now and I didn't realise it wasn’t a common thing until I started posting it on TikTok and got a lot of curious comments. It’s very common in a chef’s home kitchen!
Serve With
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__05__20160504-sauteed-asparagus-vicky-wasik--12-15f90bee399c4487893b0075a62b9a38.jpg)
Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
Honey-glazed carrots
A delicious honey-glazed carrots with buttermilk dressing and pomegranate
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__11__20131119-273944-cook-the-book-browned-brussels-sprouts-with-maple-butter-686f0f1612d54fa38106e4f2196ed52a.jpg)
Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__04__20130427-spring-vegetables-cheesy-grits-5-05f5e2621cce4586adb641ab39217e9f.jpg)
Cheesy Grits With Spring Vegetables
Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.
Glazed Stovetop Carrots
Making glazed carrots on the stove is something I started doing several years ago for lavish special event dinners like Christmas when the (one and only) oven is otherwise occupied with more important things. Like
Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
Brown Sugar Glazed Carrots
Glazed Carrots made with brown sugar or honey, then roasted so you get the most amazing caramelised edges and toffee-like glaze! Quick, easy carrot side.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__08__090413-264844-cook-the-book-honey-balsamic-roasted-carrots-7c892e486ba54625a4995c27ed858d35.jpg)
Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'
Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner.
Great Roasted Carrots
The best way to make roasted carrots is in a very hot oven so they brown nicely. Nobody wants bland, colourless carrots that look like they've been boiled!