Lately, we've been playing around with smoky flavors. (Maybe we're subconsciously craving summer barbecue?!) A friend gave us some smoked paprika salt for Christmas, and after overcoming the urge to hoard it, we've been sprinkling it on everything from salads to steak.
We also have most of a bottle of liquid smoke left from a pulled pork recipe we made a while back and have been experimenting with it in more recipes.
As we've been writing this, we also remembered our love of ground lapsang souchong tea! We'd forgotten about using a dash of this tea to add a hint of smokiness to soups and braises.
There, you've inspired us already! What else is new in your kitchen?