- A Smoked Salmon Rice Bowl with Riesling
- One-Pot Stew with Malbec
- A Supersimple (and Incredibly Healthy) Salmon Dish
- 7 Ways to Use Eco-Friendly Farmed Salmon
- DIY Cured Salmon
- 11 Things to Do with Salmon
- NYC Loves Chilaquiles
- Fresh Fish, Broken Back
- 5 Lemon Cocktails to Make When Life Takes Your Limes
- 9 Killer Recipes From Chefs Who Will Cook at Expo Milano
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.”
2. Snake River Farms Gourmet Franks: Made from American Wagyu raised outside Boise, Idaho, these dogs spend some time over hickory and alder wood and have an all-natural beef casing. They’re only mildly smoky but have pure beef flavor and a gentle, pleasing spiciness with a super snap. They’d be great grilled, topped with a quick relish.
3. Vanns Smoked Rice: This long-grain white rice, smoked mostly over red and white oak, smells like a fire pit, but when cooked becomes more nuanced and subtle, especially prepared pilaf-style with onions and chicken stock. It would add a fabulous depth to dishes like red beans and rice, jambalaya and gumbo.