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.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.