1,699 smoky recipes

Portuguese red bean soup with chorizo sausage, kidney beans, potatoes, tomatoes, and paprika in chicken broth. A hearty, smoky one-pot soup inspired by traditional Portuguese cooking.

New England clam chowder built the old way: littleneck clams steamed in their own broth, salt pork rendered for fat and cracklings, with potatoes, onions and a finish of cream. Smoky, briny, deeply Yankee.

Florida Keys conch chowder with smoky bacon, jalapeño heat, and a tomato-clam juice base. Manhattan-style red seafood chowder that tastes like the conch shacks of Islamorada.

Red snapper fillets wrapped in soaked corn husks and grilled over embers, finished with a spicy orange vinaigrette. A smoky, tamale-inspired technique that keeps the fish juicy and tender.

Easy Spam triangles: hand-pie pockets filled with Spam, smoky Gouda, diced apple, and onion dip in flaky pie pastry. Retro party appetizer with surprising flavor.

Roasted and pickled hot peppers with banana, Hungarian, and bell varieties charred until blistered, peeled, then canned in vinegar brine. The roast adds smoky depth that raw pickled peppers can't match.

Eva's beans: Mexican-style pinto beans simmered in beer and bacon with cumin, Mexican oregano, tomatoes, and jalapeño. Hearty, smoky, and ready to serve as side or soup.

Shark amandine: meaty shark fillets broiled with sherry-lemon butter, crowned with browned almonds, crisp bacon, and green onion. A smoky, Southern-inflected coastal main dish.

Korean-style grilled beef short ribs (galbi) marinated in soy, sesame, ginger, garlic, and Szechuan peppercorns. Smoky charred edges over coals for backyard barbecue glory.

Southern-style okra stewed with Rotel tomatoes and green chilies, bacon drippings, bell pepper, celery, and chili powder. A smoky, spicy side dish that freezes well.

Black-eyed pea soup slow-simmered with a ham bone for New Year's Day good luck. Creamy, smoky, and served over white rice in the Southern tradition.

Overnight marinated pork ribs slow-grilled with tangy vinegar ketchup baste for fall-off-the-bone tenderness and smoky char on the grill.

Tender squid rings marinated in toasted spices, lime, and fish sauce, then grilled until smoky and served with a fiery peanut dipping sauce.

Ground bison chili with roasted poblano peppers, Rotel tomatoes, and a squeeze of fresh lime. Lean, beanless, and loaded with smoky Southwestern heat.

Crumbled cornbread loaded with andouille, tasso, and sautéed vegetables, moistened with smoky meat broth for a spicy Creole stuffing that elevates any roast.

Peruvian-style beef skewers marinated overnight in jalapeño-spiked vinegar marinade and grilled over mesquite for smoky, spicy, tangy street food at home.