We’re celebrating spring by exploring some of the delicious, seasonal trends showing up in our kitchens. Partner Food52 shares insights and a recipe on smokiness.
Smoke and fire are showing up everywhere on the menu this season — smoky is the new spicy. There are roasted-vegetable sides, desserts with charred fruits or burnt-sugar toppings, and cocktails featuring smoked salt, smoked ice, or smoky syrups. We’ve teamed up with Food 52 to discover tips for how to bring this trend into your kitchen and to share a recipe for smoky barbecue ribs.
Don’t be afraid to let vegetables burn. Try charring scallions, thinly sliced lemon, and garlic for a smoky gremolata that goes great with grilled meats, fish, or vegetables.
Use smoked meats (bacon! pancetta!) or fish to add a “barbecue” flavor to things like asparagus and potato salad.
Live.Love.Lux. Tip: Achieve soft, tender beef ribs by slow-cooking in the Perfect Taste™ Convection of the Electrolux Wall Oven.
Rub meats with smoked salt to mimic that just-been-grilled flavor. Those beef ribs will taste like they’re right off the barbeque.
Smoked paprika — where peppers are smoked over a wood fire, dried, and ground into a spice — lends a deep, woodsy flavor when added to things like dips, frittatas, and grain salads.
Let your caramel go longer than you think and you’ll get something special: A little burnt, a lot more complex, with a slight bitterness that matches well with ice cream.