Bacon

Angels on horseback were a favorite British Victorian after-dinner nibble. The name apparently comes from the way the curled bacon looks like angels wings. I don't know about that, but the popularity of these delightful appetizers flew across the Pond around the turn of the 20th century, and they are still popular at weddings and celebrations in the American Northeast. Read more »

The club sandwich is popular around the world in restaurants, hotels and private clubs, where it probably acquired its name. It is speculated that the sandwich--with its layers of chicken, tomatoes and bacon--was originally made at the Saratoga Club House in Saratoga Springs, New York, the same place that invented potato chips. The original version had only two pieces of bread. Read more »

Dublin coddle, as its name implies, is a warming dish particularly popular in the Irish capital city of Dublin. Often simply known as coddle, this simple and filling mix of potatoes, sausages and bacon often serves as a hearty dinner. Read more »

Hangtown fry originated in Placerville, California, during the Gold Rush. The town was known as Hangtown in recognition of the harsh justice often meted out there. The story goes that a prospector struck it rich, walked into a restaurant in town and ordered the best meal that money could buy. At that time, in that place, Hangtown fry was it. Read more »

Quiche lorraine is the classic quiche from the Lorraine region of eastern France. It makes a nice brunch or picnic dish and goes well with a salad and a glass of chilled white wine or rosé. Read more »

This amazing pasta dish is said by some to have originated at the end of World War II, when American soldiers in Rome yearned for a meal of bacon and eggs. The Romans, of course, added pasta and Parmesan, and a classic was born. In many Roman restaurants these days, the softer flavor of pancetta or salted pork jowl (guanciale) is substituted for smoky bacon. The choice is yours. Also known as spaghetti alla carbonara. Read more »