Recipes

Our Baked Chocolate Soufflé begins with a chocolate cake and ends with a topping of smoke-infused whipped cream.

Traeger’s take on this well-known side dish brings the wood-fired flavor to the forefront. Our potatoes au gratin recipe features cheesy and creamy sliced potatoes baked until golden brown.

Smoked paprika chicken legs, finished with an herby, spicy chimichurri sauce is a great way to liven up your chicken routine with savory flavor.

Our homemade smoked bacon is cured for 8 days then saturated with flavorful apple hardwood smoke. Devour by the strip, layer it on a BLT, or crumble it over ice cream. Any way you slice it, it tastes divine.

Everything is better with bacon, and our roasted green beans recipe is no exception. This no-fuss recipe is a great side for any meal. Just toss all the ingredients together and lay them on a sheet pan for 20 minutes at 400 degrees F.

Blackened salmon, on a Traeger. This simple recipe really lets the flavor shine. Start with a salmon fillet, brush with Italian dressing and sprinkle on Traeger’s Blackened Saskatchewan Rub. That’s it. Grill fish for 20-30 minutes at 325 degrees and you’re set.

This simple and classic lamb chop dinner just got even better thanks to an infusion of herby goodness from a homemade rosemary sauce.

Try something new for your side dish with chef Timothy Hollingsworth’s roasted crispy potato recipe. We bake tri-colored potatoes first then fry them to crispy perfection.

Bring the taste of Bavaria to your backyard with Traeger's Savory German Pancake topped with Candied Bacon and Arugula Salad.

How do you make bread pudding even better? Add brownies. When topped with homemade candied nuts and a caramel sauce made from scratch, it's dessert heaven.

Simple steak for a quick and delicious meal. Celebrate the natural flavors of beef with these thick rib-eyes that are rubbed with butter and steak seasoning and grilled to a perfect medium-rare.

We took an old-school classic and gave it some smoky love with Traeger’s 3-bean salad recipe. Green beans, navy beans, and kidney beans are first smoked then tossed with a tangy dressing and garlic and shallots.