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Entries tagged with 'smoke'

The Best Sweet Use for Your Smoker? Smoked Ice Cream

Max Falkowitz 16 comments

Sugar's latest ally in the world of high-end dessert isn't salt or umami. It's smoke. And smoke does incredible things to ice cream. More

Smoked Honey Mint Chip Ice Cream

Serious Eats Max Falkowitz 1 comment

How can you improve on mint chip ice cream made with fresh mint leaves? Add honey and a touch of smoke. More

Smoked Muscavado Sugar Vanilla Ice Cream

Serious Eats Max Falkowitz Post a comment

Like the flavors of raw sugar and vanilla? Wait until you add an element of smoke. More

Smoked Korean Rice Cakes

Serious Eats Ideas in Food 2 comments

Korean rice cakes are wonderfully chewy, and their subtle flavor is the perfect foil to strong, rich sauces. But that doesn't mean they can't have their own flavor too. Here, the rice cakes are quickly smoked using a makeshift stovetop smoking rig that requires no special equipment beyond a couple of disposable aluminum roasting pans and some wood shavings. More

Hazy Sunset (Pineapple-Rum Cocktail With Smoked Ice)

Serious Eats Elana Lepkowski 3 comments

Made with smoked iced, this fun tiki-inspired cocktail changes flavor over time. More

Grilling: Coke and Pineapple Glazed Ham

Grilling Joshua Bousel 5 comments

A Filipino barbecue-inspired glazes gives this ham a crust that has a depth far beyond its sugary base, packing a ton of flavor into each small bite. More

Grill-Roasted Coke and Pineapple Glazed Ham

Serious Eats Joshua Bousel Post a comment

A Filipino barbecue-inspired glazes gives this ham a crust that has a depth far beyond its sugary base, packing a ton of flavor into each small bite. More

Smoked Chicken Salad

Serious Eats Joshua Bousel 3 comments

A smoky flavor plus additions like cider vinegar, celery seeds, hot sauce, and paprika make for a delicious and unusual chicken salad. More

Duck Pastrami

Serious Eats Joshua Bousel 12 comments

Building on past pastrami success, I changed things up by using duck instead of beef. The salty, peppery, and luscious fat is something to lust over. More

A Sandwich A Day: The Chopped Coffee Cured Beef Brisket at Smoke in Dallas

A Sandwich a Day J. Kenji López-Alt Post a comment

If you're used to getting your barbecue the real Texas way—no plates, no utensils, just a big ol' pile of meat served on wax paper on your tray, then you may well dismiss Smoke, chef Tim Byres's Dallas restaurant before even sampling it's 'cue. That would be a mistake, as it is exceptional. There is a certain amount of self-consciousness inherent to a barbecue restaurant that serves its fare on china and tablecloths and grows its own vegetables in a garden out back, but there's nothing pretentious about the service or prices at Smoke. More

Aviary's Bitter

Serious Eats Roger Kamholz 1 comment

The Bitter cocktail, from the Aviary in Chicago, is served in a glass that's been smoked over a piece of smoldering bourbon barrel stave, which is custom-cut by the cocktail lounge's industrial designer. Fear not—we love this cocktail with or without the touch of smokiness! But if you're feeling adventurous and want to truly re-create this drink at home, used small-format, seasoned barrels are available for purchase online from New York's Tuthilltown Spirits, makers of Hudson whiskey. More

Kids Welcome: Smoke Jazz & Supper Club Brunches

New York Aya Tanaka Post a comment

Smoke offers jazz brunches on weekends where children are not only welcome but the target audience. In addition to the regular Jazz brunch on Sundays, Smoke has recently launched a Jazz for Kids brunch on Saturdays. The result? Saturdays that are decidedly kid-friendly—and Sundays that are not. More

Smoke Jazz Club: Can A Former Ballerina Save Jazz Club Food?

New York Ed Levine 8 comments

As someone who was in the jazz business for fifteen years, back in the '70s and '80s, I can unequivocally state that the food served in jazz clubs almost always sucks. It's almost as if they intentionally make the food bad to make you appreciate the music more. So when I heard that Patricia Williams (former ballerina turned serious chef) was cooking at Smoke Jazz Club uptown, I was intrigued. Was she running a destination-worthy jazz club kitchen? More

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