What's For Dinner: Smoked Oysters And Smoked Trout Casserole

Give your meal woodsy, roasted flavors from start to finish

Not feeling inspired by your usual dishes? Here's what's for dinner.

You don't need a large kitchen appliance (or hours of spare time) to make a dish that tastes like it's spent hours roasting low and slow in an open forest. Instead, tap into these three simple recipes for a meal that won't go up in smoke.

① Drink: Greyhound(ed) Cocktail

We tend to rely on mescal for smokiness in cocktails. But for this brunch-ready drink, vodka rides solo—and the charred notes come from the juice of broiled grapefruit halves.

② Appetizer: Smoked Oysters with Crème Fraîche and Saltines

Old Bay-speckled saltines are the rock of seafood master Mike Lata's elevated oyster snack. Though he uses alderwood chips to smoke the bivalves, any type of wood will do when it comes to adding a new layer to the familiar spices.

③ Main Course: Smoked Trout Casserole

Even if it's not officially fall yet, Labor Day is over, and it's time for casseroles to make their grand return. Buy trout that's already smoked, and most of the work is done for you—just combine all the ingredients and bake it to bubbly perfection.