393 smore recipes

Texas-style smoked beef brisket with an overnight chipotle-beer marinade and a paprika-chili rub, smoked low and slow then foil-wrapped to finish meltingly tender. Sliced thin against the grain.

Hearty barley soup with smoky diced ham, butter-sauteed mushrooms, carrots, celery, and a warm hint of allspice. A bowl of pure cold-weather comfort.

Turkey breast rubbed with a fiery Cajun spice blend of three peppers, cumin, garlic, and paprika, marinated for two days, then smoked for seven hours. Homemade tasso that brings authentic Louisiana heat to gumbo, red beans, and pasta.

Baked potatoes topped with a creamy ham, asparagus, and Swiss cheese sauce made with Dijon mustard and skim milk. A lighter loaded potato with real flavor.

Smoked fish spread with mayonnaise, sweet pickles, mustard, and Worcestershire sauce. A no-cook appetizer dip that chills for deep flavor, served with crackers or party breads.

Oyster soup with fresh and smoked oysters builds a creamy potato-leek base brightened with bacon, then finishes with both poached fresh oysters and pungent smoked ones for a chowder with double oyster character. Spinach for color, ready in 35 minutes.

Spaghetti tossed with smoked sausage, broccoli, and Parmesan in a light evaporated milk sauce with Italian seasoning. A creamy one-skillet dinner ready in 35 minutes.

New England baked beans from dried navy beans, slow-cooked with smoked ham, maple syrup, brown sugar, and dry mustard. The all-day crock pot cook builds deep, sweet-smoky flavor no canned beans can touch.

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.

Impossible ham and Swiss pie. Ham, cheese and onion topped with a blender batter that bakes into its own crust. Five-minute prep, brunch-ready quiche-style pie.

Doctored ketchup spiked with garlic, hot sauce, liquid smoke, and minced peppers. Turns the cheapest store-bought ketchup into a smoky, chunky table sauce with a kick.

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.

Why wait for dinner when you can enjoy these scrumptious sandwiches that make a perfect lunch.

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.

Deep-fried wild turkey injected with cayenne-Italian dressing marinade, then immersed in hot peanut oil for crackling skin and juicy meat. The Cajun hunter classic.

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.