716 smoky recipes

Competition-style smoked BBQ ribs with a bold paprika dry rub and tangy homemade sauce simmered with molasses and chili. Slow-smoked over hickory for 5 hours of fall-off-the-bone glory.

This yummy veggie burger won't disappoint you! Several kinds of spices are mixed into mashed beans, spiced cuacamole spread on top of the burger... Enjoy delicious burgers without feeling guilty!

Homemade Italian pepperoni sticks smoked and dried from scratch with beef, anise, allspice, and hot chili peppers. A serious charcuterie project for sausage makers.

A multi-day Sichuan duck project: dry-rubbed with toasted spiced salt, air-dried overnight, steamed, battered, and deep-fried to shattering crispness. Includes a tea-smoked variation. Worth every step.

Potato garbanzo gnocchi: instant mashed potatoes bound with chickpea and rice flour, deep fried into crispy fritter-style dumplings with garlic and cayenne. Naturally vegan, ready in 15 minutes.

Halloween witch's brew punch with cranberry juice, candied ginger, floating grape eyeballs, orange peel worms, and dry ice for a smoking cauldron effect. A spooky crowd-pleaser.

Authentic Irish oatcakes: rustic four-ingredient oat triangles cooked on a bakestone with bacon drippings or beef fat. Pair with butter, cheese, jam or smoked fish. Centuries-old Celtic staple.

Braised Veal Shank, seasoned with Alpine Pepper and served with pink eye potatoes drizzled in an olive oil and native mint mix.

Southern mustard greens slow-simmered with smoked ham hocks, cabbage, and potatoes in a peppery pot likker. A one-pot soul food classic cooked low and slow.

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.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Texas-style barbecue tofu on a bun: frozen-then-thawed tofu crumbled, simmered with onion and garlic, then sauced with barbecue sauce. A vegetarian sloppy joe ready in 30 minutes.

Southern hog jowls and turnip greens slow-cooked with smoked pork, seasoned with red pepper, and served with poached eggs and cornbread. Down-home soul food.

Salt-crusted rye bread studded with pecans, currants, and caraway seeds. Inspired by the Inn at Little Washington, this artisan loaf pairs with cheese and smoked salmon.

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

Classic, hearty split pea soup just like the famous Andersen's Pea Soup restaurant in California. Thick, comforting, and naturally vegan with an optional Instant Pot variation to speed up cooking time.