Smoke Signals

Smoky seasoning can take the place of actual smoke to add flavor interest to a variety of menu items. Be sure to keep it subtle and you can add that great flavor to the menu even where there's no fire.

  • Smoked Spanish paprika (pimenton de la vera) is showing up on menus far and wide. It has plenty of smoky notes from smoke drying over oak. Use it to season fried potatoes or grilled shrimp.

  • Cold-smoked herbs like thyme, rosemary and oregano

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish