This is a mix-and-match recipe. You can smoke one or all of the following ingredients. Once you’ve tried the technique, we’re sure you will come up with several more of your own. To fully utilize the smoker and maximize the smoke time, we recommend smoking numerous products in succession: dry goods and then liquids, finishing with extremely temperature-sensitive ingredients like dairy by themselves. When smoking dairy products we ensure that the ingredients stay cold by placing them in an open container on top of another vessel filled with ice. Smoked milk or cream can be used to make butter, crème fraîche, or cheese. A side benefit in using the ice is that it too picks up that essence of smoke and may be utilized as an ingredient for smoke-flavored brine or smoke-flavored bread.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Yes, brownies can—and should—be made with white chocolate.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.