Rubbed in a common Middle Eastern spices, this stunning smoked chicken is perfect to smoke outside on a day when it’s too warm to cook inside. Serve with cool tabbouleh, tahini sauce and zhoug.
Creamy and loaded with bacon and smoked gouda, this warm dip is destined to be the star of your holiday party. Pair the appetizer with wine and you’re on the road to hosting success.
A perfect finger food that isn’t too heavy, check out these holiday-ready smoked salmon cream cheese bruschetta with just enough flavor and crunch.
This Smoked Turkey Sausage Tortellini Pasta is the ultimate quick meal. Roasted vegetables, cheese filled tortellini and salty turkey sausage come together for a wonderful dish.
Loaded with pomegranate and chimichurri and tahini dressing, smoked trout, grilled halloumi, and topped with a poached egg, this kale bowl proves that salads can be anything but boring.
Frittata is a versatile dish that works with many ingredients anytime of day. Try this with mozzarella, arugula and sweet potatoes for tons of flavor.
Add charred eggplant to a cannellini bean hummus for a delicious smokey dip.
Easily baked in the oven, these shredded potato pancakes make an elegant bite, but are light and refreshing with smoked salmon and Greek yogurt.
An easy flavorful side dish, this brussels sprout gratin is topped with smoked cheddar cheese and loaded with filling quinoa.
Juicy, pink brisket meat with a crispy, flavorful outside is doable without a smoker. Learn how.
No space for a smoker? No problem. Here’s how to make a delicious pork shoulder, even in the coldest months.
Crispy-skinned, tender, smoky chicken is easy to create all year round, without a barbecue.
Inspired in Spain, this radish and herb salad is best served atop toast with smoked salmon, prosciutto or salty cheeses.
Luscious soups do not have to take hours to create. This roasted tomato soup can be made in no time and topped with tahini, Greek yogurt, avocado, or herbs.
The inventive dessert menu at one of Columbia, South Carolina’s Main Street restaurants, The Oak Table, by Chef Charley Scruggs is taking us back to our childhood with desserts that invite us to dig in and blur the lines between sweet and savory.
A potato hash-brown cake is topped with a sweet mustard sauce, salmon, and a soft boiled egg for a divine brunch bite.
Owner of a trout farm, Sally knows the best way to serve smoked trout. Try this radish and mixed greens salad with a crème fraîche and horseradish dressing.
Pretty toasts are great for a spring party or Sunday brunch. Don’t forget the lemon zest to add a burst of freshness to the creamy and rich appetizer.
Smoking is not as complicated as it sounds and now, you can also smoke your favorite meat or fish in the comfort of your own home, no fancy gadget needed.
Smoked cheese creates bold and fun flavors, especially with the rich aged Havarti cheese.
Mole poblano and chili are a perfect match. Spices and tomatoes add depth, while vinegar and squash create balance. The secret ingredient? Smoked Porter
Slow cooked, smoked ribs are complimented by macaroni made with aged Havarti for a rich, but still balanced dish that is sure to fill and satisfy.
Soak your pumpkin seeds to get the perfect texture after roasting them with your favorite spice.
Acidic oranges come together with fatty duck and avocados for a salad that is worth making again and again.
A simple wrap if you start with already smoked duck and a favorite plum and chili sauce. Add fresh, cool cucumbers and hit the road with your gourmet wrap.
Peaches are delicious savory and pickled and sweetly smoked and jarred as jam. Watch the video and then try both.
A favorite make-ahead party dip. A few simple ingredients and crackers or a fresh baguette is all you need for this easy appetizer.
Use this smoked salt and chili powder with a coriander lime dip not only for prawns, but also for chicken and squid.
Easily turn your gas grill into a makeshift smoker to make these sweet, sticky, and slightly spicy Smoked Pomegranate Chipotle Ribs.
Get back to basics with easy salmon and avocado toast. This video shows that with a touch of lemon, arugula, and salt you have a bangin’ breakfast or snack.
A blush-colored salmon salad with pomegranate jewels and sprinkled with quinoa is filling, while still being light.
The creamy-textured and slightly tangy, smoky-flavored dip is the perfect accoutrement for seeded, nutty crackers.
These are juicy, smoky, salty, spicy… Everything a great barbeque burger should be.
Feijoada is the national dish of Brazil and is the ultimate beans and rice dish. Slow-simmered, hearty, and thoroughly delicious.
If winter just won’t let go where you live, why not warm up with this healthy soup.
Marnely Rodriguez tries out the new enFuso Smoked Infused Oil and finds it a great addition to the kitchen counter.