Whiskey apple bacon jam brings crisp bacon, tender Fuji apples, slow-cooked onion, and maple syrup together in one rich, sticky spread. Apple cider vinegar keeps the sweetness balanced, while whiskey and a small amount of espresso powder add a deeper, slightly roasted finish without making the jam taste like coffee.

Spoon it over burgers, serve it with cheese and crackers, tuck it into a grilled cheese, or spread it on warm biscuits. It’s sweet, savory, a little smoky, and packed with small pieces of bacon and apple in every bite.

Ingredients

• 1 pound thick-cut bacon, diced
• 1 large yellow onion, finely diced (about 1 ½ cups)
• 2 small Fuji apples, peeled and diced (about 2 cups)
• 2 teaspoons minced garlic
• ½ cup packed brown sugar
• ¼ cup pure maple syrup
• 3 tablespoons apple cider vinegar
• 1 teaspoon chili powder
• ½ teaspoon instant espresso powder
• 3 tablespoons whiskey

Instructions

1. Crisp the bacon: Add the diced bacon to a medium saucepan and cook over medium heat, stirring occasionally, until browned and crisp. Transfer it to a paper towel-lined plate.
2. Soften the onion: Leave about 4 tablespoons of bacon drippings in the pan and carefully discard the rest. Reduce the heat to medium-low, add the onion, and cook for 8–10 minutes, until soft and beginning to turn golden.
3. Cook the apples: Stir in the diced apples and cook for 4–5 minutes. They should begin to soften while still holding their shape.
4. Add the aromatics: Stir in the garlic and chili powder. Cook for about 30 seconds, just until the garlic becomes fragrant.
5. Deglaze with whiskey: Remove the pan from the heat before pouring in the whiskey. Return it to the burner and simmer for 1–2 minutes, scraping the browned bits from the bottom of the pan.
6. Build the jam: Add the brown sugar, maple syrup, apple cider vinegar, espresso powder, and cooked bacon. Stir until the sugar and espresso powder have dissolved, then bring everything to a gentle simmer.
7. Reduce until thick: Lower the heat and simmer uncovered for 10–12 minutes, stirring often. The jam is ready when it looks dark and glossy and a spoon drawn across the pan leaves a path that slowly fills back in.
8. Cool and serve: Remove the pan from the heat and let the bacon jam rest for 10 minutes. It will thicken further as it cools. Serve warm or at room temperature, or gently reheat it after refrigeration.

Don’t lose this whiskey apple bacon jam recipe—save the image below to your Pinterest board so you’ll have it ready for your next burger, cheese board, or weekend breakfast.

Tips for the Best Bacon Jam

• Cut everything small and evenly: Small pieces of bacon, onion, and apple make the finished jam easier to spread and ensure every spoonful has a little of each ingredient.
• Measure the bacon drippings: Keep about 4 tablespoons in the pan. Too much can leave the jam greasy once it cools.
• Keep the heat gentle: After adding the sugar and maple syrup, use low heat and stir frequently. The mixture can scorch quickly as it thickens.
• Don’t overcook the apples: They should become tender but retain some texture. Cooking them until mushy will make the jam feel more like applesauce.
• Go easy on the espresso: Stick with ½ teaspoon. That amount adds depth without leaving an obvious coffee flavor.
• Watch the consistency: Take the jam off the heat while it still looks slightly looser than you want. It will become noticeably thicker as it cools.

Storage and Reheating

Allow the whiskey apple bacon jam to cool, then transfer it to an airtight container and refrigerate for up to 7 days. The bacon fat will firm up when chilled, so warm only the amount you need in a small saucepan over low heat or microwave it in short intervals until spreadable.

For longer storage, freeze the cooled jam in small portions for up to 2 months. Thaw it overnight in the refrigerator before reheating. Because this recipe contains bacon and onion, it should not be stored at room temperature or preserved using a standard water-bath canning method.

There’s something especially satisfying about turning a handful of everyday vegetables into a pasta sauce that tastes far richer than you’d expect. For this one-pan zucchini tomato pasta, zucchini, Roma tomatoes, garlic, butter, and olive oil cook until soft enough to mash into a thick, rustic sauce. The pasta then cooks right in the same pan, soaking up all that savory tomato flavor as the sauce clings to every strand.

Smoky paprika, oregano, and a little heat keep it from tasting plain, while fresh spinach and Parmesan bring everything together at the end. It’s cozy, full of flavor, and easy enough for a weeknight—plus, there’s only one pan to clean.

Ingredients

Pasta and Sauce

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium zucchini, halved lengthwise
• 3 Roma tomatoes, halved
• 4 garlic cloves, peeled and left whole
• 2 tablespoons tomato paste
• 12 ounces tagliatelle, about 8 nests
• 2 to 2½ cups water or vegetable broth
• 4 cups fresh spinach, roughly chopped

Seasoning Mix

• 1 tablespoon smoked paprika
• 2 teaspoons dried oregano
• 1 teaspoon red pepper flakes
• 1 teaspoon onion powder
• 1 teaspoon fine salt

For Serving

• Freshly grated Parmesan
• Extra red pepper flakes, optional

Instructions

1. Soften the vegetables. Heat the olive oil and butter in a large, deep skillet over medium heat. Once the butter melts, add the zucchini and tomatoes cut-side down, along with the whole garlic cloves.
2. Cook until very soft. Cover the skillet and cook for 10–12 minutes, turning the zucchini once halfway through. The vegetables should be soft enough to crush easily and the tomatoes should release plenty of juice.
3. Mash the sauce. Remove the lid and mash the zucchini, tomatoes, and garlic directly in the pan using a potato masher or the back of a wooden spoon. Continue until you have a thick, slightly chunky sauce.
4. Build the flavor. Stir in the tomato paste, smoked paprika, oregano, red pepper flakes, onion powder, and salt. Cook for 1 minute, stirring constantly, so the tomato paste darkens slightly and the spices become fragrant.
5. Add the pasta. Place the tagliatelle nests in the sauce and pour in 2 cups of water or broth. Bring to a gentle simmer, then cover and cook for 8–10 minutes.
6. Stir as it cooks. Uncover the pan every 2 minutes and gently separate the pasta strands with tongs. This keeps the pasta from sticking and helps it cook evenly in the sauce.
7. Adjust the liquid. Continue cooking until the pasta is al dente and the sauce clings to the strands. Add the remaining ½ cup of water or broth a little at a time only when the pan looks dry before the pasta is ready.
8. Add the spinach. Fold in the chopped spinach and cook for about 1 minute, until just wilted. Taste and add more salt or red pepper flakes if needed.
9. Serve. Divide the pasta between bowls and finish with freshly grated Parmesan and extra red pepper flakes.

Tips for the Best Zucchini Tomato Pasta

• Let the vegetables get completely soft. The zucchini, tomatoes, and garlic need to crush easily before you mash them. If they still feel firm after 12 minutes, cover the pan and give them another 2–3 minutes.
• Keep the heat at medium. Butter adds plenty of flavor, but it can brown too quickly over high heat. A steady medium heat softens the vegetables without scorching the bottom of the pan.
• Use a wide, deep skillet. The pasta needs enough room to soften and spread out as it cooks. A cramped pan makes the strands more likely to stick together.
• Start with only 2 cups of liquid. Zucchini and tomatoes release moisture as they cook, so adding the full amount at once can leave the sauce watery. Pour in more only when the pasta needs it.
• Separate the pasta early. Once the tagliatelle begins to soften, gently pull the strands apart with tongs. Repeat this every couple of minutes so the nests cook evenly.
• Do not let the pan boil too hard. A gentle simmer gives the pasta time to absorb the sauce without the liquid evaporating before the noodles are tender.
• Remember that the sauce thickens as it sits. Take the pan off the heat while the sauce still looks slightly loose. It will continue to thicken and cling to the pasta before serving.
• Taste before adding extra salt. Parmesan and broth can both be salty, so wait until the pasta is finished before adjusting the seasoning.

These crispy baked eggplant fries are one of the easiest ways to turn eggplant into something everyone actually wants to grab from the tray. The edges bake up golden and savory with Parmesan, sesame seeds, herbs, and a light cornstarch coating, while the centers stay soft and tender instead of drying out.

They make a great appetizer, snack, or side dish, especially with the cool garlic Parmesan dip served alongside. There is no frying, no heavy breading, and no complicated prep—just well-seasoned eggplant fries with plenty of flavor and enough crispness to keep you reaching for another.

Ingredients

For the Eggplant Fries

• 2 medium eggplants
• 6 tablespoons olive oil
• 2 tablespoons sesame seeds
• 2 tablespoons finely grated Parmesan cheese
  (Use dairy-free Parmesan or nutritional yeast for a vegan option.)
• 1 tablespoon cornstarch
• 1 tablespoon Italian seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Garlic Parmesan Dip

• ½ cup sour cream
• ¼ cup mayonnaise
• 2 tablespoons finely grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, finely grated
• ½ teaspoon dried parsley
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

For a vegan option, use dairy-free sour cream, mayonnaise, and Parmesan.

Prepare the Eggplant

1. Preheat the oven.
   Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Cut the eggplant.
   Trim off the ends, then slice the eggplants into fries about ½ inch thick. Keep them similar in size so they bake evenly.

Coat the Fries

3. Mix the seasoning.
   In a large bowl, combine the olive oil, sesame seeds, Parmesan, cornstarch, Italian seasoning, smoked paprika, salt, and black pepper.
4. Coat the eggplant.
   Add the eggplant fries and toss gently until every piece is evenly covered. Scrape up any seasoning from the bottom of the bowl and toss again.

Bake

5. Arrange on the pan.
   Spread the fries in a single layer, leaving space between them. Use a second baking sheet if needed, since crowded eggplant will steam instead of brown.
6. Bake until golden.
   Bake for 12 minutes, flip the fries, then continue baking for 10–13 minutes, or until browned around the edges and tender in the center.

Make the Garlic Parmesan Dip

7. Mix the dip.
   While the fries bake, stir together the sour cream, mayonnaise, Parmesan, lemon juice, garlic, parsley, onion powder, salt, and black pepper until smooth.
8. Chill until serving.
   Refrigerate the dip while the fries finish baking. Taste before serving and adjust the salt or lemon juice if needed.

Serve

9. Serve the eggplant fries warm with the chilled garlic Parmesan dip on the side.

Pin the image below now—you’ll be glad you saved it the next time you have an eggplant in the fridge and no idea what to make.

Tips for the Best Eggplant Fries

• Cut the fries evenly. Pieces around ½ inch thick cook through without becoming too soft or drying out at the edges.
• Do not peel the eggplant. The skin helps the fries hold their shape while the inside becomes tender.
• Coat them just before baking. Eggplant absorbs oil quickly, so toss everything together only when the oven and baking sheet are ready.
• Leave space between the pieces. Crowding traps steam and keeps the fries soft. Use two baking sheets if necessary.
• Flip them carefully. Wait until the bottoms have browned before turning, or the coating may stick to the parchment.
• Add extra color at the end. For crispier, deeper-golden edges, broil the fries for 1–2 minutes after baking. Watch them closely because the Parmesan and sesame seeds can burn quickly.
• Serve them right away. Eggplant fries are crispest when freshly baked and will gradually soften as they sit.