357 smoky recipes

A bold, smoky BBQ sauce built on strong black coffee, Worcestershire, ketchup, brown sugar, and hot chilis. Simmered for 25 minutes and pureed smooth. The coffee adds a deep, roasted backbone you can't get any other way.

Vegan baked beans slow-cooked with molasses, brown sugar, warm spices, and tomato sauce. No meat, no dairy, just rich and smoky homemade beans baked low and slow until thick and saucy. A hearty plant-based side dish.

Smoky roasted eggplant mashed with fresh tomato, garlic, and a splash of red wine vinegar. This Odessa-style eggplant caviar is a rustic Russian appetizer that's just as good spread on pita as it is on dark rye bread.

Glazed smoked ham roasted with a jalapeño jelly and cilantro finish. Foolproof holiday ham technique with temperature markers and a spicy-sweet twist on tradition.

Lisa's chicken chow mein: marinated chicken stir-fried in a smoking-hot wok with bok choy, shiitakes, bean sprouts, and noodles in a soy-oyster-black bean sauce. Restaurant-style in 40 minutes.

This recipe is very easy to make and tastes delicious. It’s my favorite appetizer. This is my method.

Classic smoked salmon bagel sandwich layers light cream cheese, lox, capers, red onion and tomato on a toasted bagel. The 5-minute New York deli breakfast at home.

Whole chicken and lentils baked in a clay cooker with smoked pork, aromatics, red wine, and dry mustard. A one-pot French-style braise with deeply concentrated flavor.

Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.

Hernekeitto is the traditional Finnish yellow split pea soup, simmered with smoked ham hocks, potatoes, carrots, and whole allspice. Hearty Nordic comfort food, served Thursdays in Finland.

Hearty German white bean soup (Weisse Bohnensuppe) simmered for hours with a smoked ham bone, navy beans, celery, and garlic. Simple, rustic, and deeply satisfying comfort food.

Eastern European cabbage rolls stuffed with rice and sausage, simmered in sauerkraut with a smoked pork hock. Topped with paprika and sour cream for a true Old World feast.

A Northern Italian variation on pasta. Cabbage with pasta makes this dish more filling and is dressed with a light white wine sauce. Quick and easy to prepare.

New Orleans red beans and rice cooked low and slow in a crockpot with smoked turkey legs, onion, celery, bay leaves, and hot sauce. Makes enough to freeze multiple family meals.

Cheese and tomato pizza layered with fresh basil, mozzarella, fontina, smoked gouda, and romano on a homemade crust. A four-cheese weeknight classic ready in 30 minutes.

Entlebuch woodland slices are open-faced Swiss alpine sandwiches with smoked ham, creamy mushroom ragout, melted Emmentaler, and warm poached pear. Hearty mountain-region comfort.