Bacon | Saveur

Grilled Romaine with Blue Cheese and Bacon

SAVEUR Editors — Mon, 18 Mar 2019 22:25:59 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad.

Featured in “California Eternal” by Georgia Freedman.

Yield: 4–6

Time: 30 minutes

6 bacon slices
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. Worcestershire sauce
5 heads romaine lettuce, halved lengthwise, rinsed, and dried
Kosher salt and freshly ground black pepper
4 oz. blue cheese, crumbled

Instructions

Cook the bacon: To a large skillet over medium heat, add the bacon and cook, turning once, until it’s crisp and the fat is rendered, about 10 minutes. Transfer to a plate, reserving 2 tablespoons of the drippings, and allow to cool, then crumble and set aside.
Make the dressing: Transfer the reserved drippings to a medium bowl or liquid measuring cup and add the oil, vinegar, and Worcestershire sauce. Whisk until smooth, then set aside.
Make the salad: Heat a charcoal or gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Working in batches if necessary, place the romaine halves cut-side down on the grill, and cook, turning once, until charred and slightly wilted, about 4 minutes.
Transfer the lettuce cut-side up to a platter and season to taste with salt and black pepper. Drizzle with the dressing, sprinkle with the blue cheese and crumbled bacon, and serve immediately.

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Miso Clam Chowder

Osamu Yoshikawa — Thu, 09 May 2024 13:00:00 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

Miso, the Japanese fermented soybean paste, boosts countless recipes with its nutty, funky umami—and a little goes a long way. In this miso clam chowder recipe from Osamu Yoshikawa, the sixth-generation owner of bean-to-bottle soy sauce company Inoue Honten in Nara, Japan, white miso’s concentrated and complex saltiness beautifully balances the richness of the milky broth.

Featured in “Meet the Makers Preserving the Past in Nara” by Megan Zhang.

Yield: 6

Time: 40 minutes

One 10-oz. can whole clams
½ cup white wine
1 Tbsp. unsalted butter
2 thick bacon slices, coarsely chopped
1 carrot, finely chopped
1 yellow onion, finely chopped
1 russet potato, cut into ½-in. cubes
1 cup dashi
1 cup whole milk
2 Tbsp. white miso
Freshly ground black pepper
Finely chopped parsley leaves, for garnish

Instructions

To a medium pot set over medium heat, add the clams with their juices and the white wine. Cover and cook until the clams shrink slightly, about 3 minutes. Using a slotted spoon, transfer the clams to a small bowl. Pour the liquid into another small bowl and set aside. Wipe out the pot and return it to the stove.
In the empty pot, melt the butter over medium heat. Add the bacon and cook, stirring occasionally, until lightly browned and the fat has mostly rendered, about 6 minutes. Add the carrot, onion, and potato and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the dashi and reserved clam broth and bring to a boil, then turn the heat down and simmer, stirring occasionally, until the carrots and potatoes are easily pierced with a fork, 5–10 minutes.
In a small bowl, whisk together the milk and miso, then add to the chowder along with the reserved clams and stir to combine. Season with black pepper, then ladle into serving bowls, garnish with parsley, and serve hot.

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Clams Casino

SAVEUR Editors — Mon, 18 Mar 2019 22:32:00 +0000

Maura McEvoy

Former SAVEUR editor Kelly Alexander, who covered Clams Casino for our October 2003 issue, pointed readers to Inns and Outs, the 1939 autobiography of Julius Keller, once the maître d’hôtel of Rhode Island’s now-defunct Narragansett Pier Casino hotel. In his memoir, Keller claims to have first served the littlenecks topped with bacon and bread crumbs sometime around 1917, to a patron who had simply requested clams. “Seizing the opportunity,” he wrote, less than humbly, “I prepared a dish which I had tried on my own cultivated palate.”

Featured in the October 2003 issue.

Yield: 4–6

Time: 25 minutes

Rock salt
24 littleneck clams, scrubbed
8 Tbsp. unsalted butter, softened
2 medium shallots, finely chopped (about ½ cup)
¼ tsp. sweet Hungarian paprika
Kosher salt and freshly ground black pepper
4 slices of bacon, cut crosswise into 1-in. pieces

Instructions

Position a rack in the upper third of the oven and preheat to 500°F. Fill a large rimmed baking sheet halfway with rock salt and set aside.
Using a shucking knife, open the clams, loosening the meat from the top and bottom shells, then discarding the top shells. Nestle the shucked clams (in their bottom shells) atop the rock salt and set aside.
In a medium bowl, stir together the butter, shallots, paprika, and salt and pepper to taste. Spoon a generous 1 teaspoon of the seasoned butter onto each clam, then top each with a piece of bacon. Bake until the edges of the bacon are crisp and the butter is browned and bubbling, about 5 minutes. Serve the clams casino hot.

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Caramel Corn with Sorghum Syrup

Alline Anderson — Fri, 09 Feb 2024 20:20:00 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

Anabaptist communities throughout the American South and Midwest are among the last remaining U.S. producers of sorghum syrup, an earthy, nutty sweetener that had its heyday in the Civil War era. In this caramel corn recipe with sorghum syrup, Alline Anderson—who co-owns the Milkweed Mercantile, a solar-powered and straw-insulated bed-and-breakfast in Rutledge, Missouri—incorporates the nectar for its depth of flavor. She also folds in crisp, salty bacon to counterbalance the sweetness. Look for sorghum syrup at specialty grocers, or online.

Featured in “The Anabaptist Community Taught Me Everything I Know About Sorghum Syrup,” by Benjamin Brownlow.

Yield: 4

Time: 1 hour 30 minutes

One 3.5-oz. bag plain microwave popcorn, popped (about 8 cups)
1½ cups cooked bacon, finely chopped
1 cup roasted unsalted peanuts
16 Tbsp. unsalted butter, plus more for greasing
2 cups firmly packed light brown sugar
½ cup sorghum syrup
1½ tsp. kosher salt
1 tsp. baking soda
1 tsp. vanilla extract

Instructions

Line two rimmed baking sheets with parchment. Position a rack in the center of the oven and preheat to 250°F.
In a large bowl, toss together the popcorn, bacon, and peanuts.
In a large pot set over medium heat, melt the butter, then stir in the brown sugar, syrup, and salt. Turn the heat to high and bring to a boil, stirring constantly. Once it boils, cook, without disturbing, until a candy thermometer reads 240°F, about 4 minutes. Remove from the heat and stir in the baking soda and vanilla. Pour the syrup mixture over the popcorn mixture and toss well to coat, then divide between the two baking sheets and spread into a thin, even layer. Bake, removing from the oven and tossing at 15-minute intervals, until crisp to the touch and golden brown, about 1 hour. Set aside to cool completely.
Once cooled, break the caramel corn into bite-size pieces and serve at room temperature. (Store in an airtight container at room temperature for up to 3 days.)

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Billionaire’s Bacon

SAVEUR Editors — Mon, 18 Mar 2019 22:53:37 +0000

Maura McEvoy

In an ode to bacon titled “The Best Food in the World” (March 2005), Colman Andrews, one of SAVEUR’s founding editors, boldly proclaimed, “A proper serving of bacon is six slices.” His first encounter with this brown-sugar-coated version occurred at one of our staff holiday parties, catered by the now-closed Manhattan restaurant Mortimer’s. “A big platter of the bacon, frequently replenished, was in the dining room,” Andrews recalls. “It was so popular that you had to wait in line to grab a few pieces.”

Yield: 8–10

Time: 25 minutes

1 lb. thick-sliced bacon
1½ cups light-brown sugar, tightly packed
Vegetable oil, for greasing

Instructions

Preheat the oven to 425°F. Separate the strips of bacon and blot dry with paper towels. Pour the sugar into a wide baking dish, and spread out into an even layer. Dredge the bacon in the sugar, coating both sides of each strip, before laying the strips on a wire rack set atop a large rimmed baking sheet.
Cook for 8 minutes, then rotate the baking sheet and use tongs to flip the bacon. Continue cooking until the bacon is evenly browned and lacquered, about 8 minutes more. Use tongs to transfer the bacon, in a single layer, to a second large rimmed baking sheet that has been lightly greased with oil, and let cool to room temperature before serving.

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Rumaki

SAVEUR Editors — Mon, 18 Mar 2019 22:46:00 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

These bacon-wrapped bites of chicken liver and water chestnuts were a popular appetizer in the mid-20th century, but this rumaki recipe is just as delightful a choice for dinner parties and casual entertaining today. Look for water chestnuts in the produce or canned foods sections of your local supermarket or Asian grocer, or online.

This recipe originally ran in our December 2003 print issue with the story “Midnight In The Parlor Of Bourbon And Rumaki,” by Kelly Alexander.

Order the SAVEUR Selects Artisan Series Rimmed Baking Sheet here.

Yield: 4–6

Time: 1 hour 45 minutes

3 Tbsp. light soy sauce
1 Tbsp. brown sugar
One 1-in. piece fresh ginger, peeled and finely chopped
4 chicken livers, cut into thirds
3 canned or fresh, peeled water chestnuts, quartered
4 strips bacon, cut into thirds

Instructions

In a small bowl, whisk together the soy sauce, brown sugar, and ginger. Add the livers and water chestnuts and toss to coat. Set in the fridge to marinate for 1 hour.
Preheat the oven to 425°F. Into a small pot, strain the marinade, reserving the liver and water chestnuts. Turn the heat to high and bring to a boil; cook until the liquid has thickened slightly, 1–2 minutes.
On a cutting board, place one slice of bacon and top it with one piece of liver and one piece of water chestnut. Wrap the bacon around the liver and water chestnut and use a toothpick to skewer the bacon in place. Repeat with the remaining ingredients. Transfer to a foil-lined baking sheet and bake, basting occasionally with the marinade, until the bacon is golden-brown, about 25 minutes.

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Cake d’Alsace (Bacon, Gruyère, and Caramelized Onion Loaf)

Aleksandra Crapanzano — Fri, 21 Jul 2023 14:59:34 +0000

Photo: Julia Gartland • Food Styling: Jessie YuChen. Photo: Julia Gartland • Food Styling: Jessie YuChen

“Cake salé” is a catch-all term for the humble savory loaves popular among French home cooks. This Alsace-inspired variation, studded with bacon, Gruyère, and caramelized onion, tastes great straight from the oven, but it’s even better reheated (cooling it completely tenderizes the crumb). Store any leftovers in the refrigerator.

Featured in “Is This Humble Dish France’s Best-Kept Culinary Secret?” by Emily Monaco.

Yield: Makes 1 loaf

Time: 1 hour 35 minutes

5 Tbsp. unsalted butter, melted and cooled slightly, plus more as needed
8 oz. bacon, cut crosswise into ¼-in. lardons
1 medium yellow onion, thinly sliced
1 cup full-fat (whole) buttermilk
1 Tbsp. extra-virgin olive oil, plus more if needed
2 large eggs, preferably at room temperature
2½ cups all-purpose flour (10½ oz.)
1½ tsp. baking powder
¾ tsp. fine salt
½ tsp. baking soda
½ tsp. freshly ground black pepper
8 oz. grated Comté, Gruyère, or aged cheddar (2 cups)
3 Tbsp. finely chopped parsley leaves

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter and flour a metal 9-by-5-inch loaf pan, tapping out any excess flour.
In a large skillet set over low heat, cook the lardons until golden brown and their fat has rendered, about 15 minutes. Using a slotted spoon, transfer to a small bowl.
To the pan with the rendered fat, add the onion and turn the heat to medium. (If the pan looks dry, add a tablespoon of butter.) Cook, stirring occasionally, until soft and golden brown, about 10 minutes.
Meanwhile, in a medium bowl, whisk together the buttermilk, oil, and eggs, then whisk in the melted butter.
In a large bowl, whisk together the flour, baking powder, salt, baking soda, and black pepper. Stir in the cheese, parsley, and reserved bacon and onions. Add the buttermilk mixture, then use a silicone spatula to fold together the wet and dry ingredients until no streaks of flour remain.
Scrape the dough into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean or with a few crumbs attached, 45–50 minutes. Allow to cool for 10 minutes before unmolding, then serve warm or at room temperature.

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Bacon, Egg, and Cheese Okonomiyaki

Ricky Dolinsky — Tue, 06 Dec 2022 19:37:58 +0000

Photography by Yo+Shoku

New York City restaurant Yo+Shoku’s take on okonomiyaki combines the classic Japanese cabbage pancake with New Yorkers’ favorite breakfast sandwich: bacon, egg, and cheese. This okonomiyaki is made Hiroshima-style, which calls for keeping the cabbage separate from the pancake batter, then cooking both on top of yakisoba noodles. (Osaka-style okonomiyaki, on the other hand, involves folding the cabbage directly into the batter.) When making this at home, chef Ricky Dolinsky, who drew on his Japanese heritage to develop this recipe, uses a non-stick skillet, rather than a traditional Teppan grill, to cook the components of the dish separately before layering them. For flipping the pancake, spatulas with a wide surface help (like a flipper or a fish spatula).

Look for instant dashi, yakisoba noodles, aonori, and bonito flakes online or at your local Asian grocer.

Featured in: “When War Broke Out in Ukraine, This Russian Restaurant Did Something No One Expected,” by Megan Zhang.

Yield: 1 serving

¼ cup plus 1 Tbsp. all-purpose flour
1 Tbsp. mirin
½ tsp. instant dashi (see headnote), dissolved in ¼ cup water
3 Tbsp. sesame oil, divided
1 cup shredded green cabbage (3 oz.)
1 scallion, trimmed and thinly sliced
2 bacon slices
2 cup fresh yakisoba noodles, or boiled dried yakisoba noodles (see headnote)
2 Tbsp. ketchup, plus more for serving
1 tsp. Tabasco, plus more for serving
2 American cheese slices
Freshly ground black pepper
2 large eggs
Kosher salt
Aonori, or nori strips, for serving
Bonito flakes, for serving
Kewpie mayonnaise, for serving

Instructions

In a medium bowl, whisk the flour, mirin, and dashi to make a smooth batter.
To a 10-inch nonstick skillet set over medium-low heat, add 1 tablespoon of the sesame oil. When it’s shimmering and hot, ladle in ¼ cup of the batter, then use the back of a spoon to spread it into an 8-inch circle. Top with the cabbage in an even layer, then sprinkle with the scallion. Lay the bacon side by side on top, then drizzle the remaining batter evenly over the bacon. Cook until the edges are beginning to brown, about 2 minutes. Using two wide spatulas—slipping one underneath the pancake and placing the other firmly on top—flip, then cook until the bacon is golden-brown, about 8 minutes more. Transfer to a plate.
To the empty pan, add another tablespoon of the sesame oil, then add the yakisoba noodles, ketchup, Tabasco, and 2 tablespoons of water and toss to coat. Using a spatula, nudge the noodles into a flat 8-inch circle, then cook, undisturbed, until the bottom edges are beginning to brown, about 4 minutes. Lay the cheese slices side by side on top of the noodles and season with black pepper. Using the two spatulas, transfer the cabbage pancake (bacon-side down) onto the noodles. Cook until the noodles’ edges are browned, about 2 minutes more. Transfer to a plate.
Wipe the pan clean and return it to the stove. Add the remaining tablespoon of sesame oil and turn the heat to medium-low. Crack the eggs into the pan and cook, stirring occasionally, until lightly scrambled, about 1 minute, then gently shape into a flat 8-inch circle and season with salt and black pepper to taste. Cook until just set, about 3 minutes more. Using the spatulas, slide the pancake onto the eggs, then flip the okonomiyaki onto a serving plate (the eggs should be facing up).
To serve, sprinkle with the aonori and bonito flakes, then crisscross generously with mayonnaise. Accompany with ketchup and Tabasco.

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Snoop’s BBQ Chicken Cobb Salad with All the Good Stuff

Jess Damuck — Wed, 24 Aug 2022 20:52:00 +0000

Photography by Linda Pugliese

This recipe is brought to you by SAVEUR Cookbook Club, a passionate community of food-loving readers from around the globe that features our favorite authors and recipes. Join us as we cook through a new book every two months, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

Over the last few years, I have been creeping in the background of Martha and Snoop Dogg’s amazing friendship— and I just love Snoop. He has an amazing open attitude about cooking and always asks Martha to “teach me how to learn”—but I’ve learned a lot from Snoop too. I credit myself for giving him his first homemade crouton, but he showed me how to make the crispiest bacon ever. He asked me to make him a recipe for a barbecue chicken Cobb salad with all the good stuff in it. It was 100 percent Snoop’s idea to add the homemade blue corn tortilla strips, which was brilliant—it’s exactly what a Cobb salad needs to tie everything together.

Featured in “How to Make a Salad—Mindfully.”

Yield: serves 4

Time: 1 hour

Ingredients

For the buttermilk ranch dressing:

¼ cup plus 2 Tbsp. mayonnaise
¼ cup buttermilk
1 Tbsp. plus 1 tsp. distilled white vinegar
Pinch garlic powder
Kosher salt and freshly ground black pepper

For the chicken:

2 tsp. Lawry’s seasoning salt
½ tsp. garlic powder
½ tsp. chili powder
¼ tsp. cayenne pepper
¼ tsp. freshly ground black pepper
2 boneless, skinless chicken breasts (8 oz. each)
1 cup Sweet Baby Ray’s barbecue sauce

For the toppings:

4 large eggs
Vegetable oil, for frying
4 corn tortillas (preferably blue), cut into ½-in. strips
Kosher salt
½ pound bacon, oven fried or cooked “Snoop style” (see note)

For the salad:

3 heads Little Gem lettuce, torn into bite-size pieces, washed and dried
2 cups (10 oz.) cherry tomatoes, halved
2 Persian cucumbers, thinly sliced
1 avocado, peeled, pitted, and cut into eighths
¼ cup crumbled blue cheese (2 oz.)
Chives, finely chopped

Instructions

Make the ranch dressing: In a small bowl, whisk together the mayonnaise, buttermilk, vinegar, garlic powder, and salt and black pepper to taste. Refrigerate until ready to use (up to 1 week).
Make the chicken: Position a rack in the center of the oven and preheat to 400°F. In a shallow bowl, whisk together the Lawry’s, garlic powder, chili powder, cayenne, and black pepper. Add the chicken and coat with the rub, then transfer to a parchment-lined rimmed baking sheet. Set aside for 15 minutes to allow the salt to penetrate (or cover with plastic wrap and refrigerate for up to 12 hours). Using a silicone brush, coat the chicken with the barbecue sauce, then bake until cooked through and a thermometer inserted into the thickest part of the breast reads 165°F, 25–30 minutes. When cool enough to handle, slice thickly on the bias.
Make the toppings: Fill a medium bowl with ice water and bring a medium pot of water to boil. Lower in the eggs, then boil for 10 minutes. Using a slotted spoon, transfer to the ice bath. When cool enough to handle, peel and quarter the eggs lengthwise. Wipe out the pot to dry completely and return it to the stove.
To the empty pot, add oil to a depth of ½ inch and turn the heat to medium-high. When an instant-read thermometer reads 350°F (or the oil bubbles when you drop a tortilla strip in it), add the strips and fry until golden brown, about 1 minute. Transfer to a paper-towel-lined plate and season with salt.
Make the salad: Arrange the lettuce on a serving platter, then top with the tomatoes, cucumbers, and avocado. Decorate with the egg and sprinkle with the blue cheese. Fan the chicken slices over the top, then drizzle with the dressing and top with the chives, tortilla strips, and black pepper.

Note: I was mesmerized, I was shocked, I was anxious as I watched Snoop from the television monitor in the back kitchen as he dumped strips of bacon into a hot pan, piled up on top of each other in a big clump. He swirled it around occasionally for about 15 minutes with a pair of tongs while he talked. I had always laid each strip flat, neatly fitting them in the pan, sometimes having to make multiple batches. But he dumped the bacon onto a paper towel–lined plate, and I saw how perfectly crispy and extra curly it was. I have never made bacon the old way again.

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Bacon and Egg Fried Rice

Amy Thielen — Mon, 18 Mar 2019 22:52:23 +0000

Bacon Fried Rice. Photography by Matt Taylor-Gross

Cookbook author Amy Thielen often adds a little sauerkraut to this simple fried rice for a Midwestern touch. Thick-cut bacon will add more meaty, chewy notes.

Featured in: “Put Bacon in Your Fried Rice.”

Yield: serves 4-6

Time: 30 minutes

3 large eggs
2 tsp. plus 2 tsp. sesame oil, divided
Kosher salt
8 oz. thick-cut bacon, sliced into ¼-inch-thick strips
4 garlic cloves, thinly sliced
14 scallions, dark green parts removed, thinly sliced
One 1-in. piece ginger, peeled and finely chopped
1½ cups shredded white cabbage
5 cups day-old cooked white rice
⅔ coarsely chopped cilantro, plus torn leaves for garnish
¾ tsp. sugar
1½ tbsp. soy sauce
Coarsely chopped peanuts, for garnish

Instructions

In a small bowl, beat the eggs with 2 teaspoons of the sesame oil and salt to taste until combined; set aside.
To a wok set over medium-high heat, add the bacon and fry, stirring frequently, until crisp, 2–3 minutes. Place a sieve over a small heatproof bowl and strain the bacon, reserving the fat.
To the empty wok, add 2 tablespoons of the bacon fat. When it’s hot and shimmering, add half of the egg mixture and cook without stirring until just set in the center and bubbling at the edges, about 1 minute. Gently slide the omelet onto a cutting board and, when cool enough to handle, slice into ¼-inch-thick strips.
To the empty wok, add the remaining bacon fat, garlic, scallions, and ginger and fry until fragrant, about 1 minute. Add the cabbage and cook until tender, about 2 minutes. Add the rice, cilantro, and sugar and cook, using a metal spatula to break up any clumps as you stir, until warmed through, about 2 minutes.
Make a well in the center of the rice and add the remaining egg. Cook the egg, stirring continuously, until scrambled but not dry, about 1 minute. Stir into the rice, then stir in the soy sauce and half of the scallions.
To serve, scrape the fried rice onto a platter and garnish with the peanuts, omelet strips, cilantro leaves, reserved bacon, and remaining scallions.

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17 Unique Bacon and Egg Combinations

SAVEUR Editors — Mon, 24 Aug 2020 15:49:41 +0000

Cooking on a very hot pizza stone gives this bacon and onion tart a shatteringly crispy crust. Get the recipe ». Todd Coleman

Wayne Thiebaud’s Spaghetti with Mizithra Cheese

In the spirit of a classic carbonara, artist Wayne Thiebaud’s recipe from the California Artists Cookbook (Abbeville Press, 1982) combines smoky bacon and prosciutto with egg yolks and mizithra, an aged sheep’s milk cheese from Greece, for a gloriously rich dish. Get the recipe for Wayne Thiebaud’s Spaghetti with Mizithra Cheese »

Bacon Fried Rice

Salade Lyonnaise

Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons. Get the recipe for Salade Lyonnaise »

Cobb Salad

Exceptional Salmon

Easy and delicious, this quick-to-make recipe is typical of Nigella Lawson’s no-nonsense, breezy approach to food. Get the recipe for Exceptional Salmon

Hangtown Fry

Bacon and Egg Pie

Fatty Bacon and Onion Buns

Eggy, cheesy quiche lorraine makes for a refined, delicious brunch. Quiche Lorraine

Bel-Air Club Sandwich

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This smoky bacon and spinach frittata is laced with aged white cheddar and creamy, tart fromage blanc.

Bacon, Egg, and Cheese Calzone

Fried Tofu and Bacon Fritters (Tofu Wanzi)

China meets the American South in these tofu, bacon, and scallion fritters. Get the recipe for Fried Tofu and Bacon Fritters (Tofu Wanzi) »

Chicken and Egg Club Sandwich

A toasted poppy seed bagel is piled high with crisp greens, oven-dried tomatoes, roasted chicken, bacon, a fried egg, and homemade buttermilk dressing for a decadent spin on the traditional club sandwich. Get the recipe for Chicken and Egg Club Sandwich »

Bacon-and-Cheese Deviled Eggs

SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.

Alsatian Bacon and Onion Tart (Tarte Flambée)

Cooking on a very hot pizza stone gives this bacon and onion tart a shatteringly crispy crust. Get the recipe »

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