16 great bacon recipes from the L.A. Times Test Kitchen
A candied bacon swizzle stick? Genius! This delicious concoction was created by Test Kitchen Director Noelle Carter, and we can’t think of a better way to kick off a look at some of the test kitchen’s favorite bacon recipes. So, mix up one of these and read on:
Recipe: Candied bacon martini
(Ricardo DeAratanha / Los Angeles Times)
Make this recipe the day before, and then tuck into the oven before anyone else is up.
Recipe: Apple bacon coffeecake
(Ricardo DeAratanha / Los Angeles Times)
A tart sherry vinaigrette balances the richness of the bacon.
Recipe: Panzanella
(Ricardo DeAratanha / Los Angeles Times)
This is one of the most requested recipes from the Los Angeles Times Test Kitchen. Try it, and you’ll know why.
Recipe: The bacon potato salad at Cole’s in downtown L.A.
(Kirk McKoy / Los Angeles Times)
This edgy salad highlights nose-to-tail eating by featuring strips of crunchy pig ears and bacon.
Recipe: Celery salad with pig ear, bacon and walnuts
(Kirk McKoy / Los Angeles Times)
This French toast is great for breakfast, lunch, brunch, dinner...
Recipe: Stuffed French toast with bacon, dandelion greens and Gruyère
(Glenn Koenig / Los Angeles Times)
Football season is here. This is a great make-ahead chili for game day.
Recipe: Bowl of red chili
(Ricardo DeAratanha / Los Angeles Times)
A perfect way to kick off the meal.
Recipe: Romaine salad with blue cheese, bacon and radishes
(Kirk McKoy / Los Angeles Times)
Who doesn’t love a homemade pot pie? A few strips of bacon lend this savory dish a depth of flavor.
Recipe: Classic chicken, leek and fennel pot pie
(Glenn Koenig / Los Angeles Times)
Think you don’t like Brussels sprouts? Try this and then report back to us.
Recipe: Brussels sprouts braised with bacon and chestnuts
(Glenn Koenig / Los Angeles Times)
Our favorite way to use up Thanksgiving leftovers.
Recipe: Carved turkey sandwich with kabocha spread, applewood smoked bacon and ancho-bell-pepper-cranberry chutney
(Christina House / For The Times)
Roast tomatoes beneath a layer of meaty bacon to make a confit. The result is great for slathering onto a grilled cheese sandwich, or serving with some garlicky crostini. Or, you can...
Recipe: Roasted tomato confit with bacon fat
(Ricardo DeAratanha / Los Angeles Times)
A reader asked the test kitchen for a creamed spinach recipe the way it’s served at Morton’s, Lawry’s and other steak houses. “Don’t go low-cal on me,” he implored. The result:
Recipe: Creamed spinach
(Glenn Koenig / Los Angeles Times)
