1,699 smoky recipes

How Chinese cooks tame a whole duck, layering methods like steaming, smoking, and frying to render the fat and turn the skin succulently crisp. A guide to Peking, Cantonese, and Sichuan crispy-skin duck techniques.

Silver-dollar pancakes studded with cooked wild rice and sauteed shallots. A savory brunch pancake with nutty crunch, great with eggs or smoked fish.

Homemade beef pastrami from a 6-pound brisket cured for 3 weeks with salt, black pepper, pickling spices, ginger, and brown sugar, then smoked low and slow until tender.

Authentic tandoori chicken marinated overnight in spiced yogurt with garam masala, ginger, garlic, and turmeric. Charcoal-grilled with deep slashes for maximum smoke and flavor.

Italian vegetable brochettes with angel hair pasta: grilled eggplant, zucchini, fennel, bell peppers, and mushrooms over thyme-smoked coals, tossed with pasta in a tomato-thyme marinade sauce. Vegan, oil-free.

Georgia-style barbecue moppin sauce with butter, vinegar, Worcestershire, paprika, and cayenne. A thin, tangy basting sauce for smoking poultry and pork.

A simple and scrumptious dish that can easily be made with some help from your good friend, the crockpot.

This is a fantastic sandwich recipe, very light and very tasty.

Louisiana red beans and rice with kidney beans, andouille sausage, tasso ham, and pickled pork, thickened with file powder. A chef-level Creole classic with layered smoke and spice.

Texas barbecue beef brisket smoked low and slow with paprika rub, finished over coals, served sliced with a tangy onion-ketchup pan-drippings sauce.

This is a classic bean soup made with smoked ham hock or with a left over ham bone - inexpensive and serves up a crowd.

Pasulj: Balkan white bean and kielbasa soup thickened with a paprika-oil roux (zaprška). Slow-simmered with onion, garlic, and smoked sausage. A Serbian, Croatian, and Bosnian comfort classic.

Classic Italian pasta sauce from Amatrice with bacon, onions, tomatoes, and red wine. Rich, savory, and deeply flavored after a long simmer.

Barbecued Brisket of Beef: a two-stage brisket braised in apple cider, wine, honey, and soy, then mesquite-smoked on the grill with a reduced glaze. Sliced thin against the grain.

A flavorful rice dish combining chicken and smoked sausage, this is a Cajun brown Jambalaya, not the Creole red Jamba. No tomatoes or green pepper. This is the best Jambalaya you'll eat, I ga-ron-tee!

Six-hour smoked pork ribs basted with tangy barbecue sauce, vinegar, and sparkling water for tender meat with caramelized edges.