395 smore recipes

Leftover turkey and smoked ham layered with egg noodles in a leek cream sauce scented with nutmeg, topped with bubbly Swiss cheese. This cozy casserole turns holiday leftovers into a golden, cheesy one-dish dinner.

Slow cooker one-dish meal with ground beef, bacon, smoked sausage, and four kinds of beans in a sweet-smoky ketchup and honey sauce. A hearty crowd-feeder for 10.

New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage.

Smoked salmon and a soft poached egg piled onto a fluffy baked potato, drizzled with chive and white wine sour cream sauce, then crowned with caviar. A fast, elegant brunch plate.

Many bean soup with dried mixed beans, smoked ham shank, tomatoes, onion, garlic, and a finishing splash of lemon juice. Classic slow-simmered pantry soup for cold nights.

Smoky salmon cheese ball made with canned salmon, cream cheese, horseradish, and liquid smoke, rolled in pecans and parsley. A no-cook make-ahead appetizer for parties.

Stacked crepe tower layered with spinach, ricotta, smoked ham, and roasted red peppers, baked under cheese sauce and Parmesan. A stunning make-ahead centerpiece.

Grilled pizzettes top crisp, smoky individual crusts with sauteed yellow squash, tomato, basil, and melty smoked mozzarella. Cooked right on the grill for a charred, summer-fresh personal pizza.

Homemade kielbasa sausage: traditional Polish pork-and-beef sausage seasoned with garlic, marjoram, allspice, and brown sugar. Stuffed into casings and rested overnight for deep flavor.

Poached eggs on toasted brioche with cream cheese and smoked salmon, drizzled with a homemade orange hollandaise sauce. An elegant eggs Benedict twist for brunch.

Kale soup simmers smoky linguiça sausage with chopped kale, kidney beans, potatoes, and a splash of vinegar. Portuguese-style caldo verde with serious comfort and zero fuss.

Italian sausage bread stuffed with sausage, mozzarella, onion, and bell pepper rolled into pizza dough. Bakery-style sliced bread that doubles as a meal.

Gefuellte Maultaschen, Swabian stuffed pasta triangles filled with smoked meat, sauteed bread cubes, and scallions, simmered and served in hot broth.

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.

A fondue-style Swiss cheese dip melted in white wine with brandy, smoked ham, garlic, and a dusting of nutmeg. Ready in 25 minutes and built for a crowd.

Shrimp cheese ball with cream cheese, horseradish, lemon juice, and liquid smoke rolled in toasted pecans and parsley. A make-ahead party appetizer with real boiled shrimp.