Photo: tlboyd05, Flickr
Bacon has become the little black dress of the food world -- throw it into any dish and it's fabulous. From old-school bacon and eggs, B.L.T. and quiche Lorraine to spaghetti carbonara, we've paraded full-throttle into bacon mania. L.A. food critic Jonathan Gold, a baconista practically from birth, wrote in a recent review of restaurant Fig that it serves "bacon-wrapped bacon, which is a warning shot fired over the heaving bow of S.S. Food." Just a guess, but there's probably a waiting list to crew on that tub.
Meanwhile, when it's not being wrapped in itself, bacon shows its sweet side. In his Great Book of Chocolate, Chez Panisse pastry alum David Lebovitz candies bacon and crumbles it into chocolate chip cookies, inspiring bloggers stickygooeycreamychewy and traceysculinaryadventures (who shot this photo) to give it a go, and share the recipe. Brown sugar is sprinkled over the bacon and it's baked until caramelized, and when added to the cookies it supplies just a wee hint of salty, bacony goodness. Remember: little black dress. It works.
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