Cuisine: Bacon

Brussels Sprout and Bacon Risotto

Brussels Sprout and Bacon Risotto is a rich, beautifully marries the creamy texture of Italian risotto with the earthy, slightly bitter crunch of Brussels sprouts and the savory, salty notes of crispy bacon. It's a perfect meal for a cozy evening.

By Leslie Blythe

Tuscan Chickpea and Pasta Soup

This recipe for Tuscan Chickpea and Pasta Soup (Pasta e Ceci) is from Trattoria Bel Mi' in Colle di Val d'Elsa, Italy. It's absolutely delicious, though not so soupy. Serve it with a crisp green salad and crusty bread. By the way, I would have been fired from any food magazine for publishing a photo without cleaning the plate!

By Leslie Blythe

Apple Cider Risotto with Bacon and Butternut Squash

This Apple Cider Risotto with Bacon and Butternut Squash is the epitome of fall. The sweet butternut squash marries perfectly with tart granny smith apple and the bacon drippings coat the rice, which gives it a smokey flavor. Half the roasted butternut and apple mixture gets puréed and stirred into the risotto (the other half is reserved for topping). Finally, a hefty amount of Parmesan and a little butter at the end are stirred in for even more umami and to make the risotto nicely glossy and extra creamy. The dish is finished with the reserved chunks of roasted squash and apple, and the crumbled crisp bacon, making it a perfect, savory-sweet, and comforting fall meal.

By Leslie Blythe

Chicken, Leek and Stuffing Hot Pot

This Chicken, Leek and Stuffing Hot Pot is from Marks & Spencer. Chicken thighs, salty pancetta, leeks, onions, mushrooms with herby stuffing balls topped with sliced potatoes. It's a variation of a classic British hotpot or a deconstructed chicken pot pie, offering a hearty and comforting meal with a clever twist. While traditional hot pots often feature a sliced potato topping, this version incorporates delicious stuffing balls. It's so incredibly comforting.

By Leslie Blythe

Stovetop Bacon Lasagna

This Stovetop Bacon Lasagna is a perfect weeknight meal. It's so good and really easy. It starts with a base of spicy, bacon-infused onions and then builds layers with broken lasagna noodles and basil-infused tomatoes. The finishing touch is generous dollops of ricotta and shredded cheese, creating a dish that's ready in under an hour. Oh, and its all done in one pan for easy cleanup!

By Leslie Blythe

Woolworth’s Frito Pie

A Cult Classic
I was watching The Best Thing I Ever Ate on the Food Network last night with my daughter, Zoe. One of the chef’s favorite things is Frito Pie. She was very intrigued. I remember eating it as a child. One of the best ways to eat it, however, is to pour the chili right into a mini bag of Fritos and top with cheese. This is a great thing to eat if you are out at a football game somewhere cold.

As to the origin, some say Frito Pie was invented at Woolworth’s in Sante Fe, New Mexico. Corporate lore at Frito-Lay, however, say that Daisy Dean Doolin, mother of the guy who first bought the rights to market Fritos in 1932, not only perfected her son’s product, but also made it into a dish as a way to help market the crispy fried corn chips.

By Leslie Blythe

Loaded Broccoli Salad

Loaded Broccoli Salad is a combination of crunchy textures, sharp cheddar cheese, green onions, creamy dressing and topped with crumbled bacon. The star here is, of course, the raw broccoli florets. When cut into bite-sized pieces, they provide a crisp, fresh base with a satisfying crunch. It's your go-to side for those sizzling summer BBQs.

By Leslie Blythe

Deviled Potatoes

With egg prices soaring, I decided to try these Deviled Potatoes. Instead of hard-boiled eggs, small potatoes were halved and baked until tender before being gently hollowed. The scooped-out potato flesh was then combined with mayonnaise, white wine vinegar, and a blend of seasonings to create a creamy filling. This mixture was carefully spooned back into the potato shells and topped with crispy chopped bacon and fresh parsley. My only regret? Not tripling the recipe. They were such a hit that they vanished in a flash.

By Leslie Blythe

Shepherd’s Pie with Colcannon

I saw this recipe for Shepherd's Pie with Colcannon from Diane Morrisey. Adding Colcannon on top of shepherd's pie is rather brilliant in my opinion. Colcannon is a traditional Irish dish of creamy mashed potatoes mixed with cabbage, or kale and onions. This version adds leeks as well. It's just really good and takes shepherd's pie to a whole new level. And yes, I know it's usually lamb, but not on my watch! (I do not like lamb! Not sure how I survived living in the UK for years...)

By Leslie Blythe

Pasta Carbonara With Cabbage and Mushrooms

I made this Pasta Carbonara With Cabbage and Mushrooms out of ingredients I had on hand. The mushrooms brought a deep, savory umami that paired perfectly with the salty bacon, while the cabbage offered a delicate sweetness. It turned out surprisingly delicious.

By Leslie Blythe