Jack in the Box announced its new bacon milk shake, which it's added to the menu for a very limited time. Although the bacon trend doesn't seem to be dying down anytime soon, we're on the fence about this one. Made with vanilla ice cream and bacon-flavored syrup, I hate to admit that it sounds like it might be delicious. What do you think? Would you try a bacon shake?
We don't really need to expound on why we're excited about this recipe from CheesePlease. The words "bacon" and "cornbread" speak for themselves.
This bacon cornbread is moist and fluffy, yet still holds together after you cut into it. I added a little bit of honey into the batter for a touch of sweetness. The secret to this cornbread is to whisk the bacon drippings into your wet ingredients.
Bacon doesn't do anything wrong — and that certain truth applies to everything, including the blank canvas of bread. Here, Monica Bennett shows how, when combined, bacon, apples, and sage make for a killer sweet-salty bread pudding.
Bread pudding is like a blank canvas. The sky is the limit as far as what you can add. This time I wanted something savory. I was craving bacon so into my bread pudding it went along with some diced apples and sage from my garden.
I'm a little sick of the traditional Thanksgiving meal. That's why this year I plan on serving slightly different versions of old favorites — like a turkey roulade instead of a whole roasted turkey, for instance.
Rather than the usual green bean casserole, I'm reaching for a neo-Southern riff on the creamed spinach standby, and plan on impressing guests with creamed collard greens. Unlike creamed spinach, this vegetable side isn't swimming in heavy cream; the cream adds subtle body, while smoky bacon rounds out the collards' bitter character.
But the pièce de résistance is really the crispy, cheesy crumb topping. Be sure to make a generous amount, because the more, the better. Add a new tradition to your meal when you keep reading
Everyone loves caramelized onion dip, but this holiday season, change it up by using a brother to the onion, the leek! Leeks are more mild in flavor, but once mixed with a crunchy bacon and tangy goat cheese, they make a delicious dip. The best part of this dip: it can prepared one day in advance, so you don't have to fret over it the day of your dinner party. Just be sure to set it out an hour or two before to bring it up to room temperature before serving. I served it with thinly sliced french baguette and tortilla chips for a little more crunch, but a crudité platter would also be a wonderful accompaniment. Top it with a smidgen of chives to add a little more color and even more flavor to the dip. Keep reading for this simple and scrumptious recipe.
Amatriciana is a classic Italian pasta sauce that's made of guanciale, tomatoes, and pecorino cheese. The quick and delicious pasta recipe that's shown here takes inspiration from the traditional Roman dish. Bacon replaces the guanciale; fresh, in-season tomatoes make up the fragrant scrumptious sauce; and parmesan is used instead of pecorino. The sauce comes together in the same amount of time that it takes to boil the water and cook the spaghetti, so you'll have an amazing dinner on the table in under 30 minutes. Read more if you are interested in the crowd-pleasing recipe.
Summertime and the barbecuing is easy with this bacon-wrapped shrimp and nectarine appetizer. These bite-size treats are perfect for a hot night party. I used nectarines, but for a more tropical twist, opt for mango or pineapple. Or if you want a little heat, try adding a slice of jalapeño. The sweetness of the fruit is a great contrast with the salty bacon and juicy shrimp. Get the grill hot and listen to these babies sizzle! Keep reading for this incredibly simple recipe.
The bacon trend is just not going away, even after the launch of numerous products that, for any other food, would surely have signaled a jumping of the proverbial shark. Now, however, bacon-themed items have reached their apex with the creation of Fargginay Bacōn ($36), a fragrance made with "11 popular pure essential oils and an ever so slight hint of . . . bacon." The stuff is being marketed as "bacon in a bottle," and it even features a bacon-strip Venus de Milo on its atomizer. To find out more about Bacōn and see the rather funny commercial, just keep reading.
- Gwyneth Paltrow is rumored to be starting up her own food magazine.
- Gwyneth Paltrow is rumored to be starting up her own food magazine. — New York Post
- A first look at Denny's seven-item Baconalia menu. — Serious Eats
- Create a lavish royal wedding party with these 22 canapés. — Daily Dish
- The Starbucks CEO's new memoir stinks with the "smell of self-congratulation." — Wall Street Journal
- Nothing's certain, but Eataly could expand to Los Angeles. — Grub Street LA
- Make your own strawberry milk. — The Kitchn
- Bizarre food, indeed: Andrew Zimmern won't eat walnuts. — Eater
- Ina Garten won't be visiting that child with cancer after all. — TMZ