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.
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.
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.
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.
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.
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.