861 smoking recipes

Puff-top shrimp bisque: individual soup cups crowned with golden puff pastry lids, hiding a creamy shrimp and zucchini bisque. Impressive starter for two.

Anginares tarama is a Greek island appetizer of tender braised artichokes filled with creamy taramosalata, the classic emulsion of cured cod roe, lemon, olive oil, and grated onion. Old-school meze with elegant presentation.

Spicy Ham, Bean, Sausage, and Vegetable Soup recipe

Smoky chicken chili built on toasted ancho and chipotle peppers, dark beer, and a whisper of cinnamon. No beans, no tomatoes, just bold, complex heat over rice. Ready in under an hour.

Spaghetti with turkey sausage in a quick tomato sauce made from paste and seasoning mix. A lighter, leaner take on sausage pasta ready in about 30 minutes.

This cheesy and scrumptious dish is the perfect dinner if you are late getting home from work.

Make your own vegetarian chicken stock that achieves that lovely golden colour and is perfect for noodle soups and is packed with veggie goodness.

This is a traditional potato salad that is made from scratch

With this simple and delicious German recipe, you can enjoy Oktoberfest easily at home with your favourite German beer.

Seared salmon over loaded seafood fried basmati rice with oysters, shrimp, scallops and crawfish, drizzled with chipotle sesame vinaigrette. A Southwestern-Asian mashup plate with bold layered flavors.

Delicious snack! They can be baked or fried. One is healthier but one tastes better :) This recipe came from 3 Guys From Miami!

Chunky Southwestern chicken stew with kielbasa, potatoes, zucchini, summer squash, and corn in a cumin-tomato broth. A Dutch oven crowd-feeder that serves 8.

A creamy chicken and wild rice casserole made with dry sherry, sour cream, mushrooms, and water chestnuts, topped with melted cheddar. A smart use for leftover chicken.

If you love black beans then you have to try this simple recipe that will satisfy your tastebuds.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

It is a fantistic combination, tomato-basil salad is very tasty with the pizza rolls.