We tasted lots of smoky foods for our June roundup—so many, in fact, that they couldn’t all fit in the magazine. Here are three bonus extras, and some delicious ideas for how to serve them.
1. Salvatore Bklyn Smoked Ricotta: About six months ago Betsy Devine and Rachel Mark started smoking their ultra-rich ricotta, made with milk from Hudson Valley Fresh, an upstate New York co-op. Thirty minutes over cherry wood imparts an amazing toasted marshmallow flavor that complements the cheese’s creaminess. Devine and Mark say: “Fold it into pasta with plenty of black pepper and chile pepper or smear it on ciabatta with slices of speck and apples. For dessert, try stirring in a little sugar and use it as a dip for chocolate-covered graham crackers for fire-less s’mores.”