Long story short
Flavor doesn’t have to be heavy to feel satisfying. Sometimes it takes just one well-used ingredient. In this post, I show how to treat bacon like a seasoning: as a flavor base, a finishing accent, or a connector between ingredients. It’s a simple way to make everyday dishes taste fuller - without overdoing it or overthinking it.
Full Article
Hey, it’s Jess.
I get this question a lot:
“How do you keep your food so simple, but still really satisfying?”
The answer has nothing to do with secret hacks or complicated recipes.
I build flavor in layers.
And this is where bacon comes in - just not as the main character.
Bacon as a seasoning, not the center of the plate
For me, bacon is an ingredient that works best in the background.
It does exactly what I need it to do - without stealing the spotlight.
It doesn’t need to be a big portion.
It doesn’t need to dominate.
It just needs to be used with intention.
Once I started thinking about bacon like a seasoning, a lot of dishes suddenly made more sense.
1) Bacon as a flavor base
The first layer is the foundation.
A small amount of rendered bacon fat can completely change the direction of a dish.
I use it to sauté vegetables, beans, or potatoes.
Not so they “taste like bacon,”
but so they have something solid to build on.
The result?
The vegetables taste deeper and more complete - and the dish doesn’t need heavy additions later.
2) Bacon as an accent
The second layer is contrast.
Small, crispy pieces added at the end work like the final punctuation mark.
A sprinkle on a creamy soup.
A few bites on a salad.
A touch over grains and vegetables.
It’s that moment when a dish suddenly wakes up - without changing the whole structure.
3) Bacon as a connector
The third layer is the least obvious, but one of the most important.
Bacon is great at tying together ingredients that usually live on opposite sides of the flavor spectrum.
Sweet fruit + savory greens.
Creamy sauces + fresh herbs.
Vegetables + grains.
It doesn’t take over - it connects.
One layer makes the difference
What I love most about this approach is how light it feels.
Not “diet light,” but kitchen light.
I don’t need a long ingredient list.
I don’t need to fix the flavor at the end.
Everything has its place.
One well-planned layer can change the entire plate.
My takeaway
Flavor doesn’t come from quantity.
It comes from order, proportion, and the choices you make at the start.
For me, bacon is one of those ingredients that - when used thoughtfully - makes cooking calmer, more confident, and more intentional.
And you?
👉 Do you use bacon more as a flavor base, or as a crispy finishing touch?
— Jess
