Salmon steaks are essentially two fillets attached by the spine of the fish. Less expensive, and easier to grill than a fillet, these steaks are quickly cured in a brown sugar-based dry cure that’s ...

Mother-daughter team Marjorie Taylor and Kendall Smith Franchini, who live in Beaune, in the Burgundy region of France, run The Cook's Atelier, a cooking school they founded in 2008. The pair write in ...

It’s no secret that the proper libation can elevate an elegant meal. But have you ever considered incorporating liquor into something other than a cocktail glass? Properly used, alcohol works wonders ...

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 ...

1 skin-on, whole salmon fillet (about 2 1/2 lbs.) 1. For the gravlax: Combine dill, salt, pepper, and sugar in a small bowl and stir together. Remove any bones from the salmon with tweezers or small ...

Glazed roasted salmon with long rice and green beans on white plate - OlgaBombologna/Shutterstock Salmon has long been a favorite for home cooks and restaurant chefs ...

1 2-4 lb. piece of salmon, belly cut, Faroe Island (preferred) or Verlasso, as close to an even rectangle of uniform thickness as possible for best results. You may want to start with a smaller piece ...

Ideally, to make lox (cured salmon), you need salmon belly, writes Cathy Barrow in "Bagels, Schmears, and a Nice Piece of Fish," "but I'll cure any part of the salmon I'm given. If it's a thinner tail ...

Removing tiny bones from your salmon can be difficult, but you probably already have this handy tool at home that will make it a lot easier.

“Nothing says New England like chowder,” claims Jim Bailey, The Yankee Chef. Bailey knows New England very well. A Maine resident, Bailey loves to use local flavors. In his recipes, he is often using ...