Apples Fried with Bacon
Not all historical dishes merit reviving, but after tinkering, this one was ready for a comeback.
Why This Recipe Works
This old-fashioned, sweet-and-savory dish is sometimes served for breakfast and sometimes as a side at lunch or dinner. Microwaving the apples helps jump-start their cooking. Then after cooking the bacon in a skillet until crisp, we use the rendered bacon fat to brown the apple slices—infusing the smoky bacon flavor throughout the dish. Be sure to thoroughly dry the microwaved apples before adding them to the skillet to make sure they caramelize evenly. Sage, stirred in at the end, adds a subtle herby note.