Grilled Jalapeño-Stuffed Dove Breast Skewers with Bacon

Duck Liver and Green Peppercorn Pâté

A crowd favorite at SF Food Wars' 2009 Mac Battle Royale with Cheese.

This roasted duck dish was served at the Obama inaugural luncheon.

Salmon Slices with Fresh Oysters

Venison Open-Face Sandwich on Scallion Soda Bread

Steak Pasties

A generous one-dish main course of rice, chicken, and pumpkin from Western China.

Roasted Sea Scallops on a Bed of Chestnuts and Mushrooms

You all gave me great recipes for pork shoulder, and someone mentioned liquid smoke. Well, I went out today and bought some. I NEVER even heard of it before! It smells great with that hickory flavor! I just don’t know what...

I’m new to cooking and I want to try to make some pulled pork and the recipe calls for liquid smoke. Where do you find liquid smoke (I live in Laval-Chomedey)? Can you find it at the supermarket or do you need a special food...

I love Liquid Smoke, but it must be used with a light hand. I use it in 2 recipes. One is a steak marinade: combine Liquid Smoke, vegi oil, Dijon mustard, Worcestershire sauce, and freshly ground black pepper. Adjust quanties of...

at home. Several of the recipes call for liquid smoke. Does anyone know where to find it in Toronto? My “sensitive new age sloppy joes” of tofu and pinto beans were pretty tasty without it, but it sounds like it would...

Liquid smoke you can get anywhere. Grocery stores have it in the “sauces” area.

A friend just gave me a recipe for ribs and suggested I use a whole bottle of liquid smoke. It seems like too much. Any thoughts?