Gravlax , known as cured salmon by its Nordic name, generally is made by dry-curing fillets of salmon in a blend of sugar, kosher salt, fresh dill and a variety of other seasonings. The process ...

There is no shortage of culinary advice floating around today -- in books, on television and on the Internet -- but I think there’s good reason to be a bit skeptical of kitchen tips no matter their ...

The trouble with cured salmon? We tend to treat it like, well … a treat. Cured salmon — with all its rich, salty, savory, lusciously fatty goodness — too often is relegated to the breakfast or brunch ...

Do it yourself cured salmon. Gravlax , as cured salmon is known by its Nordic name, generally is made by dry-curing fillets of salmon in a blend of sugar, kosher salt, fresh dill and a variety of ...

The trouble with cured salmon? We tend to treat it like, well ... a treat. Cured salmon — with all its rich, salty, savory, lusciously fatty goodness — too often is relegated to the breakfast or ...

There is an old road in Japan that runs from Wakasa Bay to the city of Kyoto known as the Saba Kaido, or Mackerel Road. For centuries, the road was used to carry fresh mackerel roughly 50 miles south ...

You know the best way to grill fish and make refreshing ceviche. Poke? You’re been making it every other week. This summer, it’s time to try the cure. “There are two basic ways to cure fish,” says Ron ...

Salt is my frenemy. But it is also the magical crystal of culinary alchemy. Salt can harden my arteries but also transform raw fish, fowl and meats into delectable morsels through curing. Curing is ...

The trouble with cured salmon? We tend to treat it like, well … a treat. Cured salmon — with all its rich, salty, savory, lusciously fatty goodness — too often is relegated to the breakfast or brunch ...