1,699 smoky recipes

Smoked sausage and lentil gumbo with a dark roux, celery, onion, carrots, and cayenne. A hearty, protein-packed Cajun-style soup where lentils stand in for okra with rich, smoky depth.

Browned smoked turkey sausage over a bed of romaine with tomatoes, cucumber, cauliflower, olives, and crumbled feta, drizzled with Italian dressing. A hearty 15-minute salad.

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.

Smoked chicken soup with chipotle peppers and basmati rice for a spicy, smoky one-pot meal. Simple ingredients, bold Southwestern heat in every spoonful.

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

Warm tortellini and green bean salad with smoked turkey, sautéed red peppers, and a tangy yogurt-chutney dressing. A hearty, colorful one-bowl meal ready in 40 minutes.

Smoked turkey slices rolled around turmeric-spiced couscous, creamy avocado and red bell pepper, brightened with lime, orange juice and fresh cilantro. A colorful make-ahead appetizer or light lunch.

Triple-decker smoked chicken club with kalamata olive tapenade, crispy turkey bacon, tomato, Vidalia onion, and cucumber on thick peasant bread. A Mediterranean twist on the classic.

Smoked turkey salad with grapes, water chestnuts, walnuts, and celery in a curried hickory mayo dressing. The leftover-turkey salad with crunch in every bite.

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.

Three-ingredient brine for smoking fish that firms up flesh, seasons deep, and builds the tacky pellicle hot smoke needs to grab hold.

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.

Red beans and rice with smoked sausage and ham shank simmered low and slow with thyme, sage, cayenne, and garlic. A classic Louisiana Monday night dinner from dried beans.

Lentil salad with smoked turkey, fresh tarragon, and a tangy yogurt-Dijon dressing. A protein-packed main-dish salad that holds up beautifully for lunch the next day.

Three-bean casserole with lima, kidney, and great northern beans, baked beans, and smoked sausage in a sweet ketchup-mustard sauce. One-pan potluck classic for 12.

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