If you’re reserving stuffing for only holiday meals, you’re seriously missing out. While this dish by Field to Table contributor Wade Truong is perfect as a holiday side, it’s no less delicious at any other time of the year. There is an argument to be made that the best parts of a holiday meal are the side dishes. The turkey or ham (or both) are supposed to be the headliners, but I find myself going back for seconds and thirds of stuffing and gravy more often than the bird or the pig. The ...

This dish was the focus of Wade Truong’s live workshop at the North American Virtual Rendezvous. We’re bringing you this recipe as a follow up to that exclusive session. We hope you’re inspired to give it a try. There is something about smoky aromas and flavors that just makes food taste better. Not everyone will agree with this statement, but generally speaking, we as humans love food that has been cooked with burning wood. With most cooked foods, it's easy to introduce smoke. You simply ...