The taste of homemade smoked trout is incomparable, making this recipe well worth the effort. Trout, like all fish, must be brined before smoking, so plan on several hours’ worth of brining time before you actually do the smoking. Unlike salmon, trout is hot smoked. Obviously, you’ll need a smoker for this recipe. The choice of wood is up to you: At Bubby’s, we strictly use apple wood. Once you’ve got smoked trout on hand, you may serve it as is or make it into some delicious Smoked Trout Cakes (page 195), a Smoked Trout Scramble (page 101), or Smoked Trout and Scallion Mousse (page 196). Figure that you need to start this recipe about five hours in advance. The salmon is best when smoked the day before you plan to serve it, so that the flavors can blend. To serve, cut the smoked trout into fairly large 2-inch chunks and arrange them as part of a smoked fish platter, along with Smoked Salmon (page 191) and herring (page 196).
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.