I bought a Bradley smoker and experimented with salmon, as I wanted to create something unique for the menu. I spoke to Richard Cook of Severn & Wye Smokery and he suggested a dry cure of sea salt ...

Available both fresh and frozen year round, smoked mackerel is one of the least expensive and most popular of all smoked fish. Smoked mackerel is brined before smoking, then kiln-smoked so that it ...

Learning to read the labels on smoked salmon will help you choose the best that you can afford. Whether sold loose at fish counters, or pre-packed in chiller cabinets, the same labelling ...

Add water to a medium pot and set it over high heat. Season with salt and bring to a boil. Reduce heat to medium-low and whisk in grits. Cook, stirring often, until grains soften and take on a ...

Transfer the onions to a platter or plates for serving. For more smoker recipes from Steven Raichlen and more about hot-smoking and hay-smoking, read Season of Smoke: An Introduction to Smoked Foods.

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of ...

the terms "lox" and "smoked salmon" get used interchangeably, so check that you are getting the real thing if you buy lox from anywhere beside an in-the-know deli. F&W's guide has tons of recipes ...

Place the dough in a pastry bag and form your profiteroles (height and width and shape are completely up to the desire of the chef). Bake at 425 for 15 minutes and then remove from the oven. Lower the ...

Although it may have seemed like the oddest partnership, there was much more to Martha Stewart and Snoop Dogg's cooking show ...