Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
This bacon compote is versatile. Spoon some onto pizza along with jalapeños and red onions or try it as a meaty nacho topping, even toast a bagel and top with cream cheese and bacon compote—it’s fantastic. I tried it on top of vanilla ice cream, which was a bit of a fail but worth trying if you like sweet and savory combinations. The texture seemed wrong to me but maybe it could be your thing. My fellow CHOW staffer Carleigh puts it on savory scones along with chèvre. For pepperheads out there, try adding a minced habanero to the compote to really get things going. The options are endless.
Game plan: This recipe is based on Martha Stewart’s bacon jam. It’s not as jamlike as Martha’s because the bacon gets cooked for longer in the skillet, but we believe it’s just as tasty.
by Pamela Vachon | Once you know how to make boxed cake mix taste homemade, you'll be buying it all the time. Within...
by Dan McKay | Winter can be a depressing time for some, especially if we aren’t spending it at the ski resort. Bitter...
by Gretchen Lidicker | Trying to cut carbohydrates? There are plenty of great plant-based substitutes for your favorite carbs...