Top Rated Lardon Recipes

Barbecue Shrimp Po'Boy
Funny thing about New Orleans' famed barbecue shrimp — it doesn't fit any definition of barbecue. There's no smoke, no open flame, and no tangy red sauce. Nope, barbecue shrimp is a dish that is usually sautéed or baked in butter and served with French bread for sopping. Here's my take — first I render lardons of bacon to use the fat with butter to add a smokiness to the sauté. Next I'm using that same loaf of French bread to turn it into another New Orleans standard — a po'boy. But I'm not done turning a Big Easy vittle on its head. To top my sandwich I took the old Cajun braised vegetable side dish Maque Choux and turned it into a relish. Finally, a garnish of bacon bits adds crunch and still more smoky goodness. Click here to see Mardi Gras: The Feast Before the Fast.
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4.5
frisee aux lardons
A classic and simple French bistro-style salad from chef Luc Dimnet of Brasserie in New York City that he likes to serve when celebrating Bastille Day.
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4
This recipe from Chef Laurent Quenioux of Vertical Wine Bar in Pasadena, Calif. is a classic French bistro dish that can be served both as a light starter dish or, in a larger portion, with a piece of baguette for a light lunch. — Allison BeckClick here to see A Cassoulet Supper.
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4
This dish has the perfect balance with vegetables and meat. It takes little time to prepare, so don't fret! 
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4
Apple and Truffle Stuffing
Chef Jon Cichon, executive chef at Lacroix at The Rittenhouse in Philadelphia, shares his take on Thanksgiving with this twist on a traditional stuffing recipe. 
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4
Irish Stout Lamb
This hearty lamb recipe is rich and satisfying, perfect for Sunday dinner. For more delicious Easter Dinner Ideas, click here! From Easter menus and party ideas to the best Easter dinner,dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.
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3.5
Sweet Corn and Clam Chowder
This signature chowder has become very popular at Fire. We serve it with wild Alaskan halibut, manila clams, and sautéed spinach; it is also delicious with sautéed diver scallops. The result is a rich, thick, and spicy chowder with a great kick!— Douglas Katz, executive chef-owner at Fire Food and Drink, Cleveland, OHClick here to see Corn for Breakfast, Lunch, Dinner, and Dessert.
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3.333335
These scallops are great to serve as your main dish. Though it takes some preperation, it is totally worth the taste! 
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3
Clams with White Wine, Bacon, Garlic, and Parsley
Clams are one of the easiest foods to prepare. All you need to do is toss them in a pot with a little moisture, put the lid on until they open up, and enjoy. This recipe teams the clams with flavors that complement them nicely: white wine, garlic, and bacon. This recipe will yield a bit more broth than you might be expecting — all the better to sop up with some crusty bread.  Click here to see Sensational Summer Clam Recipes.
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2