Bacon Jam with Jalapeño

A zesty spread for breakfast breads or predinner canapés

This bacon jam (you could also call it relish or chutney) makes a great addition to morning biscuits or toast. But it’s also terrific atop a cracker (preferably with a bed of cream cheese or pimento cheese) as a canapé.

Or use it on about anything you can imagine. If you can think of it, it’ll probably be good.

Because bacon. One of our favorite food groups.

Manhattan Clam Chowder

This easy, vegetable-rich dish is made from pantry staples

Clam chowder is a double classic, featuring both a creamy New England style and a brothy Manhattan version.

We love all that cream in the New England version, but its rich heartiness makes it a winter dish for us. Come spring, we like lighter, healthier Manhattan Clam Chowder. Plus, it’s a great way to load up on vegetables.

Serve this for dinner and you’ll know where the saying “happy as a clam” comes from.

Joe's Special Scrambled Eggs

Spinach, mushrooms, and meat flavor this San Francisco classic

This dish, beloved on the US west coast, was created at Original Joe’s Restaurant in San Francisco.
 
It looks like breakfast fare. But the dish is so hearty and filling that it may work better for lunch or dinner.

It certainly does for us, because we’re just not that hungry first thing in the morning. Plus, if you serve it for dinner, you can pair it with an alcoholic accompaniment. Win win.

Asparagus, Bacon, and Tomato Stir-Fry

This quick, easy dish is a terrific spring side or main

Fresh, local asparagus? We can’t get enough of it. Asparagus season is short, so we enjoy it while we can.

In this dish, for instance. It combines asparagus with bacon and tomato in a quick stir-fry.

Asparagus and bacon. What more could we want in life?

Bacon-Braised Potatoes

This easy recipe from French chef Paul Bocuse is the perfect sidekick for roast meat or poultry

Meat and potatoes: A classic combo (and all in one dish, in this case).

These Bacon-Braised Potatoes make a great side for any hunk of roast meat or poultry. Though with these on the table, you may ignore the main event and instead zero in on the spuds. They’re that good.

Because bacon.

Smothered Cabbage with Bacon and Sweet Potatoes

This flavorful, quick-cooking dish will turn cabbage haters into lovers

Cabbage doesn’t get much respect, we know. But that’s because so many people abuse it with overcooking.

Fortunately, this dish cooks quickly. So its flavors are allowed to dance (and there’s no cabbagey smell in the kitchen). Plus, we add extra zest with bacon and sweet potatoes. Enough flavor, in fact, to entice the most determined cabbage hater in your household.

So the cabbage might be smothered. But your appetite won’t be.

Kentucky Hot Brown Sandwich

This legendary dish is the perfect home for leftover turkey

Thanksgiving dinner is grand. But then come the leftovers. Turkey again?

No worries. Give those stray slices some swagger in this scrumptious sandwich.

The Kentucky Hot Brown (aka Hot Brown, aka Louisville Hot Brown) is an open-faced turkey sandwich smothered in tangy, cheesy Mornay sauce.

It’s quick and easy to make. So you can get out of the kitchen in plenty of time for those Black Friday sales.

Deconstructed Fish Tacos with Grits

Just in time for Cinco de Mayo, a new twist on a classic dish

Tacos are the ultimate fast food.

So let’s slow them down a bit, shall we? Because sometimes we need to savor. This dish keeps all the flavor of the original, but makes things more knife-and-fork friendly.

We replace corn tortillas with grits (also made from corn, so lots of savor there). Then we mound the other ingredients on top, for an open-faced taco.

The result is fancy (and good) enough for a dinner party. But easy enough for a quick meal. Nothing fishy about that.

Hot Bacon Coleslaw with (or without) Jalapeño

Serve this as a side, or use it to top a BBQ pork sandwich

Cookout season will soon be here. So it’s time to seek out side dishes!

Like this one. Coleslaw is always a hit. And you can’t go wrong with bacon. Put them together and . . . instant favorite.

This dish is terrific all by itself, too. Or use it to top a pulled-pork sandwich, or even to garnish fish tacos.

This coleslaw is versatile. And that’s no hogwash.

BLT Pasta with Goat Cheese

Garden-fresh produce lightens this summery dish

Vine-ripened tomatoes—with their deep, savory flavor—are one of the glories of summer. And they work well in so many dishes.

We particularly like to pair them with bacon and lettuce, as in the classic BLT sandwich. Or BLT Salad.

But sometimes we want a more substantial main course. Something we can serve hot, but that doesn’t require too much cooking on sultry summer days.

Enter BLT Pasta with Goat Cheese. This simple dish has restaurant-quality flavor, and cooks in minutes. It’s so good we’ve already added it to our recipe rotation. We bet you’ll agree—so get those meal planners revved.

Sautéed Corn with Chilies and Bacon

This quick dish is equally tasty made with fresh or frozen corn

Fresh, local sweet corn—it’s one of the glories of mid-summer. But corn also freezes exceptionally well, and what you find in the frozen-food aisle usually has been processed within hours of picking. That means it may have more flavor than “fresh” corn that’s actually days old when it hits your grocer’s produce department.

Which comes in handy when making a dish like this sautéed corn. It’s wonderful with fresh corn, but you won’t even notice the difference if you substitute frozen.

With the main ingredient so readily available year round, this tasty dish might become a menu staple: Have it during summer to celebrate fresh corn. And have it again in winter, to remind you that sunny days will soon be here again.

Mexican Charro Beans

Use black or pinto beans for a zippy dish of Frijoles Charros

Who doesn’t like a side of beans when you’re eating Mexican? They’re the perfect accompaniment to tacos, enchiladas, or just about anything else.

You could have refried beans, of course. But we prefer something with a bit more zing. So we turn to Frijoles Charros—brothy Mexican-style beans enhanced with succulent pork (we vote for bacon), spicy chilies, and tangy tomato.

They’re easy to make, and actually taste better if prepared a day ahead. Convenient! And they’re perfect for Cinco de Mayo. Which just happens to be coming up in a few weeks (funny how that works in the blogging world).

Green Chile Chili Beans with Bacon

The perfect side dish for your Super Bowl shindig

Here in the US, we’re starting to plan Super Bowl parties. Down under, folks are finalizing plans for Australia Day barbecues. And most of us know what we’ll be serving for the main course. But, hey, party feasts are all about those sides.

So if you’re looking for a flavorful dish that will complement a wide variety of foods, you won’t go wrong with spicy Green Chile Chili Beans. We love to serve these beans with BBQ Spare Ribs or BBQ Pulled Pork. They can even be a meal in themselves—just add a slice of cornbread, and you’re all set.

Best of all, these chili beans are cooked with bacon. Enough said.

Easy Sweet-Potato Hash with Bacon

Serve as a side, or top with a fried egg for a quick main course

So you’ll probably have some sweet potatoes left over from Thanksgiving dinner, right? And your guests will be hungry the day after, despite the huge meal you served. (Funny how that works.)

If you roast sweet potatoes on Thanksgiving, you’ll have the perfect leftover ingredient for a tasty breakfast dish. Or even the foundation for a quick dinner.

This Easy Sweet-Potato Hash with Bacon makes a savory side. Or top it with a fried or poached egg for a one-dish meal. Add a beverage of your choice (if it’s dinner, a glass of wine would go well), and you’re all set.

So hash your mouth.

Celery, Corn, and Bacon Chowder

Celery takes the lead role in this hearty dish

We all have celery in the fridge, right? Usually a wilted, half-used head buried deep in the vegetable bin. 

Most of us wouldn’t even think of using celery as a main ingredient. But I say it’s about time this shy veggie got some love.

Our Celery, Corn, and Bacon Chowder highlights the flavor of celery—in a warming comfort food. And with the cold, snowy weather we’ve been having in most of the US lately, I need all the warming comfort I can get.

Shaved Brussels Sprouts with Hot Bacon Dressing

Served raw, this classic fall vegetable makes a mean salad

Planning to serve Brussels sprouts? Then you’re probably already headed for the stove, right?

But wait. These little choux taste great raw. Just slice them thinly (it brings out their natural flavor) and toss them in something tasty. Like hearty hot bacon dressing, we would suggest. It’s particularly nice if you’re experiencing cool fall weather, as many of us are now in the US.

And if you’re having trouble selling some diners in your household on the whole idea of Brussels sprouts—well, just wait until they taste them in this robust dressing. You may make some cabbage converts.

Winter Squash, Corn, and Bacon Chowder

Perfect for those who think they don’t like winter squash

Chowder? Isn’t that about seafood?

Well, yes, often it is. But “chowder” is really just a generic name for a type of hearty stew—usually one that’s cream- or milk-based, and typically thickened with potatoes or crackers.

So why not a chowder built around winter squash? Squash has great flavor and is abundant in grocery stores throughout the US this time of year. Mix in some corn and bacon, and you’ve got a dish with magical flavor.

Dished up in quantity, this chowder makes a great main course for weekday dining. Ladled out by the cupful, it’s a starter you’d be proud to serve to company. No clams needed.

Candied Bacon

The deep, succulent flavor of glazed bacon makes for a great party snack

“Eggs, I love you.  Honest, I do.  But I need a little space!”  So said the bacon at the back of my fridge.

OK, not really.  But sometimes we need to be reminded that bacon is more than just a breakfast side dish or a faithful flavor enhancer.  It can shine all on its own — as it does in this quick and simple recipe.

Add a bit of brown sugar to bacon, then bake until it’s crisply glazed.  Result?  A sweet-and-savory finger food that’s perfect for munching as a party appetizer or as a snack with cocktails.

Its piggy goodness would be a great addition to a Pupu Platter, that assortment of starters served in Tiki- and Polynesian-themed restaurants.  And since August is Tiki Month here on Kitchen Riffs, what could be better than an appetizer recipe that’s platter-able?

This dish is a snap to prepare, you can make it ahead of time, and it’s beyond delicious.  Magic, I’d say.  Oh, and it has one other magical property:  When your guests try it, it disappears.

Southern Green Beans with Bacon

This slow-cooked dish will make even the most finicky want to eat their veggies

When we serve green (string) beans these days, most of us cook them quickly (and minimally).  The idea is to preserve their fresh flavor — and let the beans retain a brilliant green hue.  Some people cook them so little that the beans still retain a bit of crunch.

But this recipe takes the opposite approach:  the beans slowly braise at low heat for at least 6 hours.  The result is green beans that are meltingly tender.  And the flavor?  It’s magnificent (almost haunting), enhanced by the bacon and onion that cook along with the beans all those hours.

This dish was once quite popular in the southern US states, and even outside them.  It’s an old-timey recipe that always seemed to be the specialty of a beloved grandmother or aunt.  Nowadays, it’s not seen all that much, which is too bad.  Admittedly, it’s a dish you wouldn’t want every week — most of us don’t have time to cook it that often, and the bacon does carry a caloric hit.  But it’s perfect for special occasions.

In the US, we’ll be celebrating Memorial Day on May 27 — and that’s always the unofficial start to summer eating.  This dish would be ideal for the barbecues, picnics, and cookouts that we’ll be attending or hosting.  So maybe (at least once this summer) you should release your inner grandmother and make this dish. 

It does take a while to cook, but the (delighted) response you get will be instant.

Chicken, Lettuce, and Mayonnaise Salad

Bacon and Black Pepper Add Zip to this Main-Course Salad

We often think of salads as starters, but they can make great main-course dishes too. Chef’s Salad is a classic luncheon or light supper entrée. Ditto Salade Niçoise. And don't forget that great take on the bacon, lettuce, and tomato sandwich, the BLT Salad.

Looking for another entrée salad? Try this flavorful and filling Chicken, Lettuce, and Mayonnaise Salad. Brighten it up with some ripe tomatoes, and flavor it up with freshly ground black pepper and bacon garnish, and you’ve got a complete dinner. Well, almost — you might want to add a hunk of bread and maybe a glass of wine.

This dish is simple, convenient (you can even use supermarket rotisserie chicken), and quick to make. So it’s perfect for those evenings when you don’t have a lot of time to get dinner on the table, but want a home meal and not take-out.