555 smoky recipes

Easy glazed smoked ham trims, scores, and bakes a fully-cooked smoked ham with a simple sugar coating for a holiday-worthy main with minimal effort. The classic Sunday-supper or Easter-table centerpiece.

A quick smoked turkey bagel sandwich layered with cheddar cheese and green pepper, wrapped in wax paper and warmed in the microwave. Lunch-ready in under 10 minutes.

Smoked salmon and dill pinwheels rolled with horseradish cream cheese, watercress, and dark bread. A make-ahead party appetizer with peppery bite and silky smoked fish.

Browned smoked pork chops served over crisp-tender buttered cabbage and delicate carrot ribbons. A hearty, fuss-free weeknight dinner ready in 40 minutes for 4.

Smoke-at-home beef brisket with simple salt and pepper rub, cooked low and slow over oak or hickory chips for 8 to 9 hours. The Texas-style technique that turns tough muscle into fall-apart tender.

Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.

Hearty smoked pork and bean soup built from ham hocks, dried pink beans, and beef stock with paprika and sauteed garlic. Partially pureed for a thick, velvety body. Serves 6.

Smoked bluefish chowder: flaky smoked bluefish stirred into a corn, potato, and smoked bacon base built on fish bouillon. A coastal New England chowder with bold, smoky character.

Fresh salmon soaked in bourbon, soy, ginger, and sesame oil, then grilled over mesquite until flaky. Bold Asian-Southern fusion with smoky, caramelized edges.

Maple-flavored smoked turkey brined overnight in salt, brown sugar, maple flavoring, white wine, and spices. A two-stage process: smoke first for flavor, then roast to finish cooking.

Cherry wood smoked duck marinated overnight in red wine, fresh ginger, and brown sugar, then grilled to crispy-skinned glory. A showstopper for your next backyard feast.

Italian tramezzini sandwiches layered with silky smoked salmon, crisp cucumber, and peppery greens on thin bread brushed with lemon olive oil.

Smoker pork ribs marinated overnight in a tomato, vinegar, brown sugar, and Worcestershire sauce, then smoked low for 2 to 3 hours. Sticky, tender backyard barbecue.

Elegant smoked salmon tart in a flaky phyllo crust with a rich custard of eggs, cream, Dijon mustard, and fresh dill. Serve warm or at room temperature for brunch or entertaining.

Butter-seared halibut steaks baked with strips of smoked salmon, lemon-sherry pan sauce, and walnuts. An elegant seafood dinner ready in 20 minutes with just a handful of ingredients.

Avocado stuffed with smoked fish is a West African appetizer of flaked smoked whitefish bound in a creamy sieved-yolk dressing, mounded into ripe avocado halves, and crowned with red pepper strips. Striking, elegant, no cooking.