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Smoked

  • Recipe

    Whole Smoke-Grilled Mountain Trout

    The students in my fish-cooking classes rave over this dish. It will transport you to a mountain stream at sunset. The smoky, herbaceous flavors really make the trout jump, but…

  • Recipe

    Fred’s Ultimate Smoked Pork Shoulder

    This started out as strictly a North Carolina-style barbecue, but over the years it has evolved. The rub is more Memphis, and it helps produce a better "outside brown," those…

  • Recipe

    Smoked Turkey Reubens

    In this update on the classic, smoked turkey stands in for corned beef, while a fresh slaw and sun-dried tomato mayo take the place of sauerkraut and Thousand Island dressing.

  • Recipe

    Artichoke & Smoked-Mozzarella Frittata

     

  • Recipe

    Smoked Salmon & Cucumber Tea Sandwiches

     

  • Article

    Smoked Salmon

    Smoked salmon is a holiday favorite, an indulgence served at parties and breakfasts. Often mislabeled as lox (which is unsmoked, wet-cured salmon), or gravlax (unsmoked and dry-cured), smoked salmon is…

  • Recipe

    Smoked Heirloom Tomato Relish with Corn & Beans

    Hot-smoking the tomatoes allows them to pick up the smoky flavor of the wood chips. Serve with grilled shrimp or over grilled fish, meat, or chicken. Think getting great smoky…

  • Article

    Ham hocks: Nature’s bouillon cubes

    As a vegetarian growing up in Virginia, I always thought of ham hocks as my nemesis. Green beans, collards, black-eyed peas, you name it—they all were cooked with ham hocks.…

  • Recipe

    Egg Salad with Smoked Salmon, Capers & Dill

    Serve this salad on a bed of lettuce or on toasted sandwich bread as a main course, or spoon it onto toasted pita triangles for an hors d'oeuvre.

  • Article

    Paprika

    Sprinkled over deviled eggs and potato salads, paprika looks pretty and doesn’t taste like much. But heat it gently in oil and this shy spice blossoms, exuding a sweet flavor with…

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