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At Ducks Eatery in the East Village, the chef, Will Horowitz, believes in the bar snack as a maximum-detonation flavor bomb And he’ll go to great lengths to achieve that: Many of the dishes at Ducks, including the restaurant's wings, shown here, depend on labor-intensive rounds of fermenting and smoking For our version of the recipe, though, we asked him to reel in the effort without cutting back on the flavor
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Get Gina's Best Collard Greens Recipe from Food Network
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A rich bacon-wrapped roast turkey recipe with pear cider gravy.
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Smoked sausage and flatbread are quickly grilled and combined with a juicy watermelon-tomato salsa in this easy sandwich recipe that'll have you grilling all summer long.
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Get Spinach Salad with Smoked Salmon, Everything Bagel Croutons and Lemon-Caper Vinaigrette Recipe from Food Network
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This recipe combines beef tips with smoked paprika, chipotle, red wine vinegar, and parsley for a unique Argentinean chimichurri main dish.
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Get Western Hash Brown Omelet Recipe from Food Network
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Get Yellow and Red Pepper Piperade with Marcona Almonds Recipe from Food Network
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Get Paella with Wild Rice, Seafood and Cornish Hen Recipe from Food Network
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Baby red potatoes are stuffed with cheese, wrapped in bacon, and baked in this decadent potato bomb appetizer that is perfect for parties.
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This easy beef taco recipe yields crisp and chewy corn tortilla taco shells, with a ground beef filling that has lots of flavor.
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I've been using this recipe for over 20 years, ever since I moved to South Carolina. It can be adjusted to serve any number. Allow 2 tablespoons of seasoning per quart of water. If you cannot find hot smoked sausage, use another smoked sausage such as kielbasa and add crushed hot red pepper to the pot.