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Try this quick and easy pasta dish with “Baconcetta” (aka. The Baconer’s Smoked Lardons) instead of pancetta. These decadent little flavor bombs perfectly accent the bucatini coated in creamy egg and Parmigiano
Mac ‘n cheese, peanut butter & jelly, burgers and fries—make room for your new favorite palate pairing: Brussels sprouts and bacon!
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Spicy, creamy, crunchy and salty. Bacon Jalapeño poppers make a great appetizers.
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Bourbon pairs best with foods that are sweet, smoky or rich in luscious fats, and bacon just so happens to be all three, so I say, marry them! The result? A sweet-salty-smoky flavor meld that is so much more than its individual parts.
To the uninitiated, collard greens can seem like a formidable project. They are big, leafy, bitter and leathery. But with a little TLC, collards will cook down into a rich, flavorful side that’s nourishing, satisfying, and teams up with bacon spectacularly well.
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