20 recipes. Page 1 of 1
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Rolled paper-thin from a dough with no yeast, the base ends up far thinner than pizza and is scattered lightly with creme fraiche, onion, and bacon. This Alsatian flatbread puts tangy creme fraiche where pizza would have tomato sauce and cheese. A very hot oven chars the edges in minutes, and it is cut and eaten while the crust still snaps.
Bacon started in a cold pan renders slowly, and that smoky fat replaces cooking oil for the whole fried rice. Well-fermented sour kimchi is fried until its edges brown, which rounds its sharp tang into something toastier. Pressing the rice against the pan builds a light crust on the bottom, the cue to turn off the heat. A runny-yolk fried egg goes on top and gets broken into the rice like a sauce.
Bacon cooked slowly over low heat gives up smoky fat, and that fat becomes the base for stir-frying the garlic scapes, with little or no extra oil needed. Since bacon is already salty, the soy sauce is scaled back to taste, and a spoonful of syrup leaves a thin glossy coat that balances the salt with sweetness.
Bacon, bread and eggs all cook one after another in the same pan, and the bread, toasted in butter, comes out crisp enough to seem almost fried. A tablespoon of ketchup is spread thinly to the edges and the sugar scattered evenly to keep the sweetness from piling up in one bite. Shredded cabbage tucked in adds crunch and bulk.
The potatoes are baked whole in their skins, not boiled, and the flesh is scooped out and mashed into the soup, keeping the toasty taste of a baked potato. Some of the crisp bacon and cheddar is held back to go on top of each bowl with sliced scallions.
Whisking black sesame paste (heukimja) into cream turns the sauce a dusky gray and gives it a heavy, toasty richness close to nut butter. Crisp bacon breaks up that richness with salt and smoke, and the wide rigatoni tubes fill with sauce so each piece tastes of sesame inside and out.
Chicken, hard-boiled egg, avocado, bacon and cherry tomatoes are laid in stripes across the romaine and only tossed together at the table.
Most of the sauce's color and depth is decided when the beef browns in bacon fat, before any wine is added. Crowding the pot drops the temperature and steams the meat, so it browns in two or three batches; a thin, well-shaken dusting of flour keeps the sauce from turning cloudy.
Well-fermented kimchi and bacon baked into an egg and cream custard show up as flecks of red kimchi and bacon across every cut slice. The kimchi is squeezed hard and fried with the bacon and onion before it goes in, which keeps the custard from turning watery.
Half the soup is blended and stirred back in, so the broth thickens while whole corn kernels and pieces of potato stay intact. The onion and garlic cook in the fat left from crisping the bacon, and the bacon itself returns at the end, scattered over each bowl with parsley.
Egg yolks, Parmesan, and starchy pasta water come together on hot spaghetti into a sauce that tastes creamy without any cream. Temperature decides everything: the egg mixture is poured on only after the pan has dropped below 85 to 90 degrees, since a hotter pan scrambles the yolks and a pan that cools too far lets the sauce break. The bacon renders slowly over medium-low heat for 8 to 10 minutes, and its fat coats the pasta first, with the burner already off. The sauce keeps tightening as it cools, so carbonara goes to the table the moment it is plated.
Iceberg lettuce is cut into quarters with the core left on, so each wedge stays cold, firm and whole while blue cheese dressing runs down between the layers. Because the leaves are never separated, water trapped between them and in the cut face is what thins the dressing. Only part of the blue cheese is mashed into the sour cream base, leaving small lumps; the rest is scattered on top with crisp bacon, tomatoes and chives. If the blue cheese tastes too strong, part of it can be replaced with Parmesan without changing the method. Assemble it right before serving, as dressed lettuce softens fast.
Three slices of buttered toast hold two layers of sliced chicken, crisp bacon, lettuce, and tomato, with mayonnaise as the glue between them. A skewer through each stack lets you cut it on the diagonal without the layers sliding apart.
A little more cornmeal than flour gives these a coarse, crumbly texture. Crisp crumbled bacon and maple syrup both go into the batter, so salty and sweet take turns from one bite to the next.
Bacon crisped in butter leaves behind a smoky, salty fat, and the onion and garlic cook in it before any cream arrives. Milk thins the cream until the sauce coats a spoon lightly instead of sitting heavy on the pasta. A hard boil reduces it too far and can split it, while a gentle simmer at the edges keeps it smooth. Parmesan melts in after the heat is off, and either penne or spaghetti works.
The skin should be dry and crisp, the center hot and fluffy, and everything else piled on top: cheddar, bacon, sour cream and chives. Potatoes of similar size finish together, and fork holes on every side let heat and steam move through evenly. Salted butter rubbed over the skin draws out moisture if the potato sits around, so it goes into the oven right away. A crisp shell also lets you fluff the flesh with a fork without tearing through the side. The cheddar comes first, straight onto the hot flesh, so the potato's own heat melts it before the rest is added.
Crisp bacon and Gruyère go under a soft egg custard, and the quiche comes out of the oven while the middle still trembles a little. It finishes setting from its own heat as it rests in the tin, so a slice holds its shape without the filling going dry.
Gochujang cream pasta combines Korean fermented chili paste with an Italian-style cream sauce. Gochujang adds sweetness and heat, Parmesan contributes salt and aged cheese flavor, and bacon provides a crisp contrast. Onion and minced garlic cook in the fat left by the bacon. In this formula the chili paste is mixed directly with cream, rather than fried alone for a long time. Bacon, gochujang and cheese supply the seasoning, so the pasta water is left unsalted. The reserved water gives control over the sauce thickness; it is a supply for adjustment, not a quantity that must all go into the pan.
Grits simmered in equal parts water and milk turn into a soft, porridge-like base once cheddar and butter melt in. The shrimp cook in the fat left from crisping bacon, picking up a smoky, salty edge along with the paprika, and the bacon goes back on top. Grits catch on the pot easily, so scraping the bottom and sides throughout keeps them smooth and free of lumps.
A roux-and-milk cheddar sauce made on the stovetop, with the macaroni stirred straight in, keeps this loose and creamy rather than baked and set. Well-fermented kimchi brings sourness and heat, crisped bacon adds salt, and together they cut through the weight of the cheese. The kimchi is fried with the bacon first so its moisture cooks off before it meets the sauce.